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Bean and Sausage Stew

Photo: Michele Michael
Prep time 15 mins
Yield

Makes 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 13-ounce package chicken sausage links, sliced 1/4 inch thick
  • 2 cloves garlic, thinly sliced
  • 1 19-ounce can white beans, drained
  • 1 14.5-ounce can low-sodium chicken broth
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 bunch kale
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Crusty bread (optional)

Nutrition Information

  • calories 495
  • caloriesfromfat 28 %
  • fat 14 g
  • satfat 3 g
  • cholesterol 65 mg
  • sodium 1,020 mg
  • carbohydrate 43 g
  • fiber 9 g
  • sugars 11 g
  • protein 36 g

How to Make It

  1. Heat the oil in a Dutch oven over medium heat. Add the sausage and cook, without stirring, until browned, about 3 minutes. Turn, add the garlic, and cook for 2 minutes more. Add the beans, broth, and tomatoes and their juices. Increase heat to medium-high and bring to a simmer.

    Fold each kale leaf in half lengthwise and remove the stem by ripping or cutting it. Tear each leaf into large pieces. Add the kale to the pan and cook, stirring occasionally, until wilted, 2 to 3 minutes. Remove from heat. Season with the salt and pepper and spoon into individual bowls. Serve with the bread (if using).