Bean and Chicken Sausage Stew
By GratefulSea
Rate this recipe
5/5
(1 Votes)
Ingredients
- • 1 tablespoon olive oil
- • 1-12-ounce package fully cooked chicken sausage links, sliced
- • 2 cloves garlic, thinly sliced
- • 1 19-ounce can cannellini beans, rinsed
- • 1-14.5-ounce can low-sodium chicken broth
- • 1-14.5-ounce can diced tomatoes
- • 1 bunch kale leaves, torn into 2-inch pieces
- • kosher salt and black pepper
- • 1 loaf country bread (optional)
Details
Preparation
Step 1
1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.
2. Stir in the garlic and cook for 2 minutes more.
3. Add the beans, broth, and tomatoes and their liquid and bring to a boil.
4. Add the kale and ¼ teaspoon each salt and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.
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