Bean and Chicken Sausage Stew
This quick and savory stew serves up the protein your body needs after a great cardio workout. Filled with items that are already in the pantry, this recipe won't take you more than 20 minutes to make. Great for the whole family on a busy evening!
| Ingredients | Amount |
|---|---|
| Olive oil | 1 Tbs |
| Fully cooked chicken sausage links | 1 12 oz package, sliced |
| Garlic | 2 cloves, thinly sliced |
| Yellow onion | 1 sm., chopped |
| Cannellini or navy beans | 1 19 oz can, rinsed |
| Low-sodium chicken broth | 1 14.5 oz can |
| Diced tomatoes | 1 14.5 oz can |
| Kale | 1 bunch leaves, torn into 2" pieces |
| Salt and pepper | To taste |
| Red pepper flakes (opt) | To taste |
| Wheat bread loaf (opt) | For taste! |
Directions
- Heat the oil in a large saucepan over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.
- Stir in the onion and garlic and cook for 2 minutes more.
- Add the beans, broth, tomatoes and their liquid and bring to a boil.
- Add the kale, ¼ teaspoon each salt and pepper, and red pepper flakes to taste. Simmer, stirring occasionally, until kale is wilted, 2 to 3 minutes.
- Serve with the bread, if desired.
