White bean and sausage cassoulet

By á-10058

Ingredients

• 2 T olive oil
• 2 stalks celery chopped (about 1/2 cup)
• 1 medium carrot chopped
• 1 small onion chopped
• kosher salt and ground pepper
• 12 oz kielbasa slice on the bias about 1/2 inch thick
• 2 15 oz cans cannellini beans drained and rinsed
• 2 cups low salt chicken broth
• 1 bunch kale stems removed leaves torn in bite size pieces
• 2 T unsalted butter
• 1/2 cup panko bread crumbs
• 2 T chopped fresh parsley

Preparation

Step 1

In a large dutch oven heat oil over med high heat
add the celery, carrot and onion, 1 t salt 1/2 t pepper-cook stirring occasionally until the vegetables are lightly browned about 10 min
stir in the kielbasa beans and broth-cook 10 minutes until kielbasa is heated through-stir in kale and cook until wilted about 2 min
in a small skillet melt butter over med heat
add the panko and toast stirring constantly until golden brown 3 minutes
stir in parsley
sprinkle each serving with bread crumbs before serving