Pork Sausage and White Bean Stew

1. Brown the Sausages

1. Heat 1 tablespoon of olive oil in a wide, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Add the pork sausages whole or sliced into thick bite-sized pieces. Sear for 5 to 7 minutes, turning occasionally, until nicely browned all over. Transfer the sausages to a plate, leaving the rendered fat in the pot.

2. Cook the Soffritto

1. Reduce the heat to medium. Add the remaining tablespoon of olive oil if the pot looks dry.
2. Toss in the diced onion, carrots, and celery. Cook for 6 to 8 minutes, stirring frequently, until the vegetables are softened and translucent.
3. Stir in the minced garlic, dried rosemary, oregano, and chili flakes (if using). Sauté for about 1 minute until fragrant.

3. Simmer the Stew

1. Pour in the crushed tomatoes and the stock, scraping up any browned bits stuck to the bottom of the pot with a wooden spoon.
2. Return the browned sausages (and any resting juices) to the pot.
3. Bring everything to a gentle boil, then lower the heat, cover with a lid, and simmer gently for 20 minutes.

4. Add Beans and Greens

1. Stir in the rinsed cannellini beans and the chopped cavolo nero or spinach.
2. Lightly crush a few spoonfuls of the beans against the side of the pot to naturally thicken the broth.
3. Simmer uncovered for another 8 to 10 minutes until the greens are tender and the stew has thickened to a rich, comforting consistency.

5. Season and Serve

1. Taste and season generously with salt and freshly ground black pepper.
2. Ladle into deep bowls, finish with a light drizzle of good olive oil, and serve hot with crusty bread.