Bean and Chicken Sausage Stew

0701soup-meat-beans
Photo by Anna Williams
Bean and Chicken Sausage Stew 3.6 731 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 309 calories
    • Calories 28 calories from fat
    • Fat 11 g
    • Sat Fat 3 g
    • Cholesterol 72 mg
    • Sodium 1,039 mg
    • Protein 23 g
    • Carbohydrate 28 g
    • Fiber 7 g

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.

Ingredients

  1. Check 1 tablespoon olive oil
  2. Check 1 12-ounce package fully cooked chicken sausage links, sliced
  3. Check 2 cloves garlic, thinly sliced
  4. Check 1 19-ounce can cannellini beans, rinsed
  5. Check 1 14.5-ounce can low-sodium chicken broth
  6. Check 1 14.5-ounce can diced tomatoes
  7. Check 1 bunch kale leaves, torn into 2-inch pieces
  8. Check kosher salt and black pepper
  9. Check 1 loaf country bread (optional)

Directions

  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.

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