Bean and Chicken Sausage Stew

Bean and Chicken Sausage Stew
Anna Williams
Serves 4Hands-On Time: 15mTotal Time: 15m


  • 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)


  1. 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.
  2. Stir in the garlic and cook for 2 minutes more.
  3. Add the beans, broth, and tomatoes and their liquid and bring to a boil.
  4. 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 309
  • Calories From Fat 28%
  • Fat 11g
  • Sat Fat 3g
  • Cholesterol 72mg
  • Sodium 1,039mg
  • Protein 23g
  • Carbohydrate 28g
  • Fiber 7g

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