Total Time: 1 hour
Ingredients
1 pound sweet or hot Italian sausage (I prefer hot)
2 x 15 oz cans cannellini beans, rinsed
1 x 28 oz can diced tomatoes, drained with juice reserved
1 cup chicken broth
2 tablespoons extra virgin olive oil
1 onion, chopped fine
3 garlic cloves, minced
1 pound kale, stemmed and chopped (I generally use less because the pot fills up)
Salt and Pepper
Directions
- Puree 1/2 cup beans, 1/2 cup tomatoes, reserved tomato juice, and chicken broth until smooth
- Heat oil in Dutch oven over medium heat until shimmering. Add sausages and brown on all sides, about 5 minutes. Transfer to plate.
- Add onion to fat/oil left in pot and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Stir in pureed bean mixture, kale, remaining tomatoes, and 1/4 teaspoon salt, scraping up any browned bits, and bring to simmer. Reduce heat to medium low, cover and cook, stirring occasionally, until kale is wilted and tender, about 15 minutes.
- Stir in remaining beans, then nestle sausages into pot, adding any accumulated juices. Cover and cook until sausages register 160 degrees and sauce is thickened slightly, about 10 minutes. Season with salt and pepper to taste and serve.
Serve with crusty bread.
Stolen from “Cook it in your Dutch oven, page 41, by America’s Test Kitchen