White Bean & Sausage Stew with Kale
Ingredients
- 12 oz sweet Italian chicken sausage links (I used Applegate brand)
- 2 (15oz) cans white beans , drained and rinsed
- 1 (15oz) can diced tomatoes
- 1 medium size yellow onion
- 3 stalks of celery
- 2 carrots
- 1½ cups mushrooms
- 3-4 cups kale
- 2 tbsp extra virgin olive oil
- 6 cups low sodium chicken stock
- 2 tsp dried Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat a large pot or dutch oven over medium heat. Thinly slice your sausage links, and add them to the pot with 1 tbsp of the olive oil. Stir occasionally, and cook for about 5 minutes, until the sausage is lightly brown. Remove from the pot and set aside.
- Chop the onion, and add it to the pot with 1 tbsp of the olive oil. Stir occasionally for 3-4 minutes, until the onion starts to become translucent.
- Next, chop the carrots, celery, and mushrooms into similar size pieces, and add them to the pot. Stir for 3-4 minutes, until the vegetables start to soften. Season with a pinch of salt, pepper, and the Italian seasoning. Stir to combine.
- Pour in the can of diced tomatoes, white beans, and the cooked sausage. Add in all of the chicken broth, and stir. Turn the heat down to medium-low, cover with a lid, and let it come to a simmer. Once simmering, let it cook for 20-30 minutes.
- During the last 2-3 minutes of cooking, add in the finely chopped kale. Stir it in to let it wilt, and serve!
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