Slow Cooker Cannellini Bean Stew with Tomatoes, Italian Sausage, and Kale
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Category
Breakfast
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Cusine
Italian
What do you need?
How to make?
Ingredients
5 links hot turkey or pork Italian sausage
2 tsp. olive oil
2 cans petite dice tomatoes with juice
2 cans cannellini beans, drained
2 T minced garlic
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. ground fennel
1 1/4 cup chicken stock
4 cups chopped kale leaves
freshly-grated Parmesan cheese, for serving
Directions
Heat the oil in a large heavy frying pan, add sausages, and cook turning often, for 10 minutes or until sausage is nicely browned on all sides. Remove sausage to a cutting board to let it cool. While sausage cooks, dump the two cans of cannellini beans into a colander placed in the sink and rinse well with cold water Let beans drain well. As soon as the sausage is cool enough to handle, slice it into round pieces about 1 inch thick. Put sliced sausage, drained beans, tomatoes with juice, garlic, dried basil, dried oregano, ground fennel, and chicken stock into the slow cooker and stir gently. Let cook for about 2 1/2 hours on high or 5 hours on low. While the stew is cooking, chop the kale, cutting away and discarding any thick inner ribs. After 2 1/2 hours on high , add the kale and stir gently into the stew. Continue cooking stew about 45 minutes more on high . Serve hot, with some Parmesan cheese sprinkled on top.