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1 tbsp (15 mL) olive oil
1 lb (500 g) Italian sausage meat (or sub with your favourite)
1 leek (white part only), finely sliced
1 onion, diced
1 medium sweet potato, peeled and diced
2 carrots, peeled and diced
3 cloves garlic, minced
¼ tsp (1 mL) fennel seeds
1 tbsp (15 mL) Dijon mustard
1 cup (250 mL) red wine
8 cups (2 L) vegetable broth
1 can black beans, drained and rinsed
4 leaves of kale, ribs removed and chopped
Salt and pepper to taste


Heat 1 tbsp (15 mL) olive oil in a sauté pan, remove sausage meat from casing and scramble fry; set aside meat. Using fat in the pan from the sausages, sauté leek, onion, sweet potato, carrots, garlic and fennel seeds and cook until tender, about 5 to 6 minutes. Next, add Dijon mustard then deglaze the pot with red wine. Add vegetable stock, kale and black beans, bring to a boil then reduce and simmer until vegetables are soft, about 20 minutes. Add water or more vegetable stock if too much liquid evaporates. Season with salt and pepper and serve.

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