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Soups and Stews | |
| 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 � teaspoon each salt and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using. | |
Excellent | |
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