Appetizers / Soups / Salads

Sausage and White Bean Stew with Kale takes several minutes to prepare.

Sausage and White Bean Stew with Kale takes several minutes to cook.

Sausage and White Bean Stew with Kale makes 8 servings.

The ingredients for Sausage and White Bean Stew with Kale are:

1 pound great Northern beans, picked through, soaked overnight in water, drained, and rinsed
8 cups reduced-sodium chicken broth
Kosher salt and freshly ground black pepper
4 tsp. extra-virgin olive oil
2 cups diced onions
1/2 cup diced celery
1/2 cup peeled and diced carrots
1 1/2 teaspoons finely chopped garlic
1/4 teaspoon dried thyme, crushed
1 14 1/2 ounce can whole peeled tomatoes (no salt added), drained and crushed
1 bunch black kale or kale, washed and stemmed and chopped (about 8 cups)
7 oz turkey smoked sausage*, cut in 1/2-inch slices

Here is how you make Sausage and White Bean Stew with Kale:

1. In a heavy nonreactive 5- to 6-quart Dutch oven combine drained and rinsed beans, 8 cups stock, and a generous pinch of salt. Bring to boiling. Reduce heat and simmer, partially covered, for 30 to 45 minutes, until beans are tender, stirring occasionally. 2. Meanwhile, in a 12-inch skillet heat the olive oil over medium heat. Cook onion in hot oil until translucent, stopping before onions brown. Add celery, carrots, and garlic; sprinkle with a pinch of salt and dried thyme. Stir well. Cook for 5 to 7 minutes. Add crushed tomatoes; season with a pinch of salt and a few grinds of black pepper. Cook for 5 minutes longer. Add to simmering beans in Dutch oven. Set aside skillet. 3. Add chopped kale to beans and veggies. Simmer about 5 minutes or until kale is tender. 4. Meanwhile, in the same 12-inch skillet cook sausage over medium-high heat about 3 minutes, until well browned on each side. 5. When beans and kale are tender, add sausage to beans and vegetables in Dutch oven. Simmer for 10 minutes. Taste for seasoning. (Stew improves in flavor when allowed to rest for 30 minutes or longer before serving. The stew can be made and chilled up to 2 days, then reheated to serve. Serving Size: Serves 8Number of Servings: 8Recipe submitted by SparkPeople user KLWOZNIAK.

The nutritional information for Sausage and White Bean Stew with Kale is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 295.1

• Total Fat: 5.9 g
• Cholesterol: 13.1 mg
• Sodium: 447.0 mg
• Total Carbs: 52.6 g
• Dietary Fiber: 15.8 g
• Protein: 21.9 g