Mediterranean stew with tuscan sausages and cavolo nero

Name: Mediterranean stew with tuscan sausages and cavolo nero
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 big winter carrot; 2 onion; 1 Scale vine tomato 5 pieces; 2 Scale Tuscan sausages à 6 pieces; 400 g cavolo nero palm cabbage; 2 el traditional olive oil; 800 g cannellini canned beans; 20 g fresh flat parsley; 50 g roasted pine nuts tray; 170 g Greek yogurt (0% fat) tray

Mediterranean stew with Tuscan sausages and cavolo nero

Ingredients

Directions

Peel the winter carrot. Halve it lengthwise and cut into slices of approx. ½ cm. Peel the onions and cut into half rings.
Wash the tomatoes, cut them into quarters and halve them. Cut the sausages apart. Cut the cavolo nero slightly finer.
Heat the oil in the large appetizer or frying pan and fry the carrot and onion for 5 minutes on a high heat.
Then slide the vegetables to one side of the pan and put the sausages on the other side. Bake the vegetables and sausages for 3 minutes, until the sausages are brown.
Let the beans drain in the meantime. Add the tomatoes, beans and cavolo nero to the vegetables and sausages in the pan and spoon.
With the lid on the pan, simmer for 10 minutes on low heat. Season with pepper and salt.
Meanwhile cut the parsley roughly. Spoon 2/3 of it with the pine nuts through the bean stew and garnish with the rest of the parsley.
Serve the stew with a scoop of Greek yogurt.