Stew with Spicy Sausage
Michael Symon's Kielbasa and Bean Stew
- Olive Oil
- 1 pound Kielbasa (sliced into 1/2-inch rounds)
- 1 Onion (finely diced)
- 2 ribs of Celery (finely diced)
- 2 Carrots (finely diced)
- Salt and Pepper
- 3 Garlic cloves (finely minced)
- 1 15 .5-ounce can Kidney Beans (drained and rinsed)
- 1 15 .5-ounce can Cannellini Beans (drained and rinsed)
- 3 cups Napa Cabbage (sliced into 1/2-inch strips)
- 1 cup White Wine
- 4 cups Water
- 1 Jalapeno (thinly sliced)
- 1/2 cup Cilantro (leaves picked)
- In a heavy bottomed pot over medium-high heat, add 3 tablespoons of olive oil. Once the oil is hot, add the kielbasa and cook for 3 to 4 minutes, until slightly browned.
- Add the onion, celery and carrot, season with salt and pepper, and saute for another 4 to 5 minutes, until the vegetables are just beginning to soften. Add the garlic and cook for one minute longer.
- Add in the beans and lightly mash with a potato masher. Add the cabbage and toss to coat everything evenly. Season again with salt and pepper.
- Deglaze with the white wine, scraping up the brown bits on the bottom of the pan with a wooden spoon. Add the water and bring up to a boil and reduce to a simmer.
- Let the soup gently simmer for 1 hour, or until the soup has thickened and the flavors have melded. Serve with freshly sliced jalapenos and cilantro.