Chicken Sausage and Bean Stew

I finally made a meal using kale! I’ve been wanting to use kale, since there is so much hype about all the health benefits it has. It was a crappy, rainy day today, and my throat was feeling a little funny – like I might be coming down with something, so I was in the mood for some kind of soup or stew. I went through some saved recipes on Pinterest, and this recipe looked quick, easy and healthy – and it turned out really tasty too!

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I used this Al Fresco Sweet Italian Chicken Sausage, and served it with some crusty rosemary bread from Costco – delicious!

Chicken Sausage and Bean Stew
Makes 3-4 servings.

Ingredients
1 tablespoon olive oil
1 12-ounce package fully cooked chicken sausage links, sliced
2 cloves garlic, thinly sliced (I used a mandolin)
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)

Directions
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.

Stir in the garlic and cook for 2 minutes more.

Add the beans, broth, and tomatoes and their liquid and bring to a boil.

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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