- 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 14½-ounce can low-sodium chicken broth
1 14½-ounce can diced tomatoes
1 bunch kale leaves, torn into 2-inch pieces
1/4 teaspoon Kosher salt and black pepper
1 loaf country bread (optional)
- 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 and simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.
- Soups/Stews, Bean
- North American