This pantry-friendly recipe never fails to satisfy. Sausage, white beans and kale cooked in one pot are sure to hit the spot on a busy weeknight and save you time for cleanup. Serve with a green salad and crusty bread.
Total Time
30min
5.0
1 Rating
Author: The Dharma Kitchen
Servings:
4
Ingredients
•
1
Tbsp
Olive Oil
•
1
lb
Italian Sausage Links
•
1
Medium
Onion
, chopped
•
as needed
Kosher Salt
•
as needed
Ground Black Pepper
•
2
cloves
Garlic
, minced
•
1
tsp
Fennel Seeds
•
2
cans
(15 oz)
Diced Tomatoes
•
1
can
(15 oz)
Cannellini White Kidney Beans
, drained, rinsed
•
1
bunch
Kale
, de-stemmed, roughly chopped
For Assembly
•
4
Tbsp
Chopped
Italian Flat-Leaf Parsley
•
4
Tbsp
Grated Parmesan Cheese
Cooking Instructions
1.
Heat the Olive Oil (1 Tbsp) in a Dutch oven over medium heat and add the Italian Sausage Links (1 lb), cooking it until it’s lightly browned all over; about 4 to 5 minutes.
2.
Add the Onion (1), Kosher Salt (as needed), and Ground Black Pepper (as needed) and cook until the onions have softened and starting to brown a little bit, about 4 to 5 minutes.
3.
Add the Garlic (2 cloves) and Fennel Seeds (1 tsp) and stir to combine until it becomes aromatic; about 1 minute. Be careful not to burn it.
4.
Add the Diced Tomatoes (2 cans) (and their juices) along with the Cannellini White Kidney Beans (1 can) and turn the heat up to medium-high, simmering for 10 to 15 minutes.
5.
Stir in the Kale (1 bunch) and cook until it wilts; about 1 to 2 minutes.
6.
Remove from the heat and serve garnished with Italian Flat-Leaf Parsley (4 Tbsp) and/or Grated Parmesan Cheese (4 Tbsp). Taste and add more salt and pepper, if needed.
Author's Notes
Feel free to play around with the dried herbs in this dish. You can use oregano, Italian seasoning, and even rosemary. You can also use ground sausage instead.
Nutrition Per Serving
CALORIES
449
FAT
16.1 g
PROTEIN
31.5 g
CARBS
42.5 g
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