White Bean, Kale and Sausage Stew for a Quick Monday Night Dinner
 
 
Ingredients
  • 1 pound Italian sausage, bulk or in links
  • 1-2 Tablespoons canola oil
  • 3 large handfuls of kale, stems removed and cut or shred into pieces
  • 2- 14-oz cans or boxes cannellini beans or other small white bean
  • 2 cups chicken broth (or up to 5 cups if you want to serve as a soup)
  • 3-4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
Instructions
  1. Heat a thin layer of oil in a stock pot.
  2. Add sausage and brown. If using sausage links: remove casing first by slitting the sausage down the center and peeling away the casing to discard. I've even done this with frozen sausage and just break up the sausage as it heats in the pot.)
  3. Once sausage is browned and cooked through, add garlic and stir to combine for about a minute.
  4. Add beans, kale, basil and oregano. Stir to combine.
  5. Add broth and cover pot to simmer on medium low heat for a few minutes until kale is wilted and tender, and stew is heated throughout.
  6. Add salt and pepper to taste, if needed
  7. *To serve over pasta: Only add ¼ cup of broth to kale mixture to cover and steam. Cook pasta as directed and drain. (bow tie, spiral, shell or penne pastas work well) Toss cooked pasta with a generous slick of olive oil, top with white bean, sausage and kale mixture and toss with a ¼ cup parmesan cheese and red pepper flakes, if desired.
Recipe by FamilyandForks at https://www.familyandforks.com/white-bean-kale-and-sausage-stew-for-a-quick-monday-night-dinner/