Recipe courtesy of Giada De Laurentiis
Episode: Easy Italian
Total:
1 hr 5 min
Active:
35 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 5 min
Active:
35 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a grill pan with vegetable oil cooking spray.

In a Dutch oven, heat the oil over medium-high heat. Add the fennel, onion, 1 teaspoon of the salt and the red pepper flakes. Cook, stirring constantly, until the vegetables are soft, about 5 minutes. Add the tomatoes (plus juices), beans, kale and broth. Bring the mixture to a boil. Cover the pan with a tight fitting lid and transfer to the oven. Cook until the vegetables are tender and the kale has wilted, 25 to 30 minutes.

While the stew is cooking, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Add the sausages and grill, turning occasionally, until cooked through, about 20 minutes. Cool and cut into 1/2-inch-thick slices.

Remove the pan from the oven and add the cooked sausage slices. Season with the remaining 1/2 teaspoon of salt. Spoon the stew into bowls and serve.

IDEAS YOU'LL LOVE

Bean with Bacon Soup

Recipe courtesy of Ree Drummond

Beef Stew

Recipe courtesy of Food Network Kitchen

Sausage, Beans and Broccoli Rabe Soup

Recipe courtesy of Rachael Ray

The Ultimate Beef Stew

Recipe courtesy of Tyler Florence

Irish Stew

Recipe courtesy of Food Network

Tom's Green Beans with Shallots

Recipe courtesy of Valerie Bertinelli

Oliver's Chicken Stew

Recipe courtesy of Jody Adams

Provencal French Beans

Recipe courtesy of Ina Garten

Roasted Green Beans

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking