"This easy One Pot Tuscan Chicken Sausage White Bean and Kale Stew is loaded with flavor! From the caramelized bites of Sweet Italian Style chicken sausage to the delicious white beans and texture of the kale, this soup is sure to warm you up on those chilly evenings! "
Ingredients
1 package of al fresco Sweet Italian Style Chicken Sausage, diced into circular rounds
1 large yellow onion, diced
1 tbsp avocado oil
4 cloves garlic, minced
2 14 oz. cans of cannellini beans
1 tsp dried thyme
1/4 tsp red pepper flakes (more as a topping is optional)
salt and pepper to taste
3 large stems of kale, de-stemmed and roughly chopped
4 cups chicken broth
1 lemon, juiced
Parmesan to garnish
Directions:
- 1Begin by chopping the al fresco sweet italian style sausage into circular round pieces. Dice the onion. Mince the garlic and set all of this aside.
- 2In a large dutch oven or pot, drizzle a tbsp of avocado oil and let it warm up on medium heat. Once warm, add in the onion. Stir around and let the oil coat them. Let cook for 3-4 minutes. Once the 5 minutes is up, add in the garlic and cook for an additional 1 minute, until garlic is fragrant.
- 3Next, add in the chicken sausage rounds and cook them on each side for 2-3 minutes, flipping after the 2-3 minutes is up onto the other side.
- 4Once the chicken sausages are cooked, add in the chicken broth and the 2 cans of un-drained beans as well as the thyme, red pepper flakes and salt and pepper to taste. Let this simmer, uncovered, on low heat for about 15-20 minutes.
- 5Once simmered, de-stem and roughly chop the kale. Add it directly into the pot and let it wilt for about 2-3 minutes. Squeeze the lemon into the soup. Taste and adjust seasoning if necessary by adding more salt and pepper. Top with more red pepper flakes! If desired, garnish with freshly grated parmesan.
- 6Serve with crusty bread and enjoy!
