Sausage Kale and White Bean Stew
This Sausage Kale and White Bean Stew is the perfect week night dinner for the fall and winter months. Creamy beans, spicy sausage and hearty kale.
- 2 can Cannelloni Beans 14 oz drained and rinsed
- 1 Pound Spicy chicken sausage Sliced in 1 inch pieces
- 2 Cup Stock
- 1 Bunch Rainbow Kale Chopped about 4 packed cups
- 1/2 Cup Parmesan
- 1 Large Onion chopped
- 4 Clove Garlic minced
- salt and pepper
- 2 Tablespoon Olive oil
- Heat the olive oil in a large Dutch oven on medium-high heat. Add the onion and sauce until slightly golden. Add the sausage and cook, stirring occasionally, until browned, about 7 minutes. Add the beans and garlic and cook, stirring occasionally, for 3 minutes. Add the chicken broth and kale and bring to a boil, then reduce the heat to medium-low and cook, covered, for 10 minutes. The stew should have thickened. Season with salt and pepper. To serve: Scoop hot stew over rice and drizzle with olive oil and the parmesan cheese.