It’s fall y’all! And as the weather gets cooler here in Boston, I’m getting more into making, soups, stews and chili. This Chicken Sausage, Kale and Cannellini Bean Stew is one of my favorites. It’s adapted from an old Cooking Light recipe and is hearty enough on its’ own or great with a nice piece of bread on the side. The recipe makes a little more than 4 good soup bowl size servings- and the leftovers are great the next day too!
xoxo, Jenna
You’ll need:
- 2 teaspoons olive oil
- Pre-cooked chicken sausage (I use Al fresco Chicken Sausage in the Roasted Garlic flavor)
- 1 teaspoon minced garlic
- 1 cup water
- 1 cup chicken broth (my personal preference is low-sodium broth)
- 1 can cannellini beans
- 4 cups fresh chopped kale
- 1 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes
- pinch of salt to taste
To make:
Chop chicken sausages into 1 inch slices.
Heat olive oil over medium-high heat in your favorite pan to make soup/stew. Add chopped chicken sausage and garlic. Cook for 2 minutes. Be sure not to let the garlic burn.
Add the chicken broth, water and beans and bring to a boil.
Next, add the kale and stir it in. Add in black pepper, red pepper and salt to taste. Bring everything to a boil.
Once boils, simmer on low heat with a cover for about 5 minutes. Your soup is done when the kale is tender and cooked through.
Get your spoons out to devour your stew! Don’t forget a nice piece of bread for dipping 🙂
