• 1/2 cup freshly grated Parmesan,
  • 2 Tbsp. extra-virgin olive oil ,
  • 4 Smithfield Yuengling Bratwurst,
  • 1 onion, diced ,
  • 2 cloves garlic, chopped ,
  • 2 carrots, peeled and diced ,
  • 2 stalks celery, diced ,
  • Coarse salt, to taste 1 can (15 oz) whole tomatoes, chopped (juice reserved),
  • 2 cups vegetable stock ,
  • 1/2 lb. small red potatoes, scrubbed and diced ,
  • 1 can (15 oz) white beans, drained and rinsed ,
  • 1 bunch Tuscan kale, stems removed and leaves torn into small pieces,
  • Freshly ground black pepper, to taste,
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MAIN DISH

Beer Bratwurst with Kale and White Bean Stew

Directions

1. Heat oil in large pot over medium heat. Cook bratwurst until well browned on all sides, remove and reserve. Once cooled, slice into half-inch pieces. Add onions, garlic, carrots and celery to pot, and season with salt. Cook vegetables, stirring until tender, about 8 minutes.

2. Increase heat to medium-high and add tomatoes and their juice. Cook, stirring, until mixture begins to caramelize- about 3 minutes.

3. Add stock, potatoes and beans, and bring soup to boil. Reduce heat and simmer until potatoes are tender, about 10 minutes; then stir in kale and chopped bratwurst.

4. Cook, covered, until tender, about 2 minutes; then season with salt and pepper. Top with Parmesan.