Name: Cannellini Bean and Sausage Stew
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: Vegetable oil cooking spray; 2 tablespoons extra-virgin olive oil; 2 medium fennel bulbs, outer layers removed, chopped; 1 medium onion, chopped; 1 1/2 teaspoons kosher salt; 1/2 teaspoon red pepper flakes; One 28-ounce can diced tomatoes; One 15-ounce can cannellini beans; One 10-ounce bunch kale, center rib removed, leaves chopped into 1/2-inch pieces; 1 cup low-sodium chicken broth; 4 turkey or chicken Italian sausage links

Directions

Watch how to make this recipe.

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a grill pan with vegetable oil cooking spray.
In a Dutch oven, heat the oil over medium-high heat. Add the fennel, onion, 1 teaspoon of the salt and the red pepper flakes. Cook, stirring constantly, until the vegetables are soft, about 5 minutes. Add the tomatoes (plus juices), beans, kale and broth. Bring the mixture to a boil. Cover the pan with a tight fitting lid and transfer to the oven. Cook until the vegetables are tender and the kale has wilted, 25 to 30 minutes.
While the stew is cooking, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Add the sausages and grill, turning occasionally, until cooked through, about 20 minutes. Cool and cut into 1/2-inch-thick slices.
Remove the pan from the oven and add the cooked sausage slices. Season with the remaining 1/2 teaspoon of salt. Spoon the stew into bowls and serve.

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Cannellini Bean and Sausage Stew

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