Bean and Chicken Sausage Stew
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 tablespoon olive oil
- 1 12-ounce package fully cooked chicken sausage links, sliced
- 2 cloves garlic, thinly sliced
- 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.
Nutritional Information
- Per Serving
- Calories 309Calories From Fat 28%
- Fat 11g
- Sat Fat 3g
- Cholesterol 72mg
- Sodium 1,039mg
- Protein 23g
- Carbohydrate 28g
- Fiber 7g
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
The stew can be refrigerated for up to 2 days.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
