
White Bean and Sausage Stew
- 1 Tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 3-4 carrots, sliced
- 2 celery stalks, diced
- 6 links of mild Italian sausage – remove the casings
- 5.5 cups of chicken broth
- 2 cans of white beans (15oz), rinsed and drained
- 3 large leaves of kale – roughly chopped into pieces
- Salt and pepper
- Heat the olive oil in a large pan and add the onion, celery, carrots, and cook until the onions are translucent and the other vegetables become tender.
- Add in the sausage – breaking it up into smaller pieces with a fork. Cook until the meat is browned and then toss in the garlic cloves, sautéing until aromatic. Drain the pan of any excessive fat.
- Add in the broth and beans and bring the mixture to a boil. Reduce the heat to low and add in the kale, stirring until wilted. Season with salt and pepper.