Cannellini Bean and Sausage Stew

Ingredients

• 15 ounce .5 can cannellini beans canned
• 28 ounce canned tomatoes diced canned
• 4  chicken sausage links italian
• 2 medium fennel bulbs chopped
• 10 ounce kale chopped
• 1.5 teaspoons kosher salt 
• 1 cup chicken broth low-sodium
• 2 tablespoons olive oil extra-virgin
• 1 medium onion chopped
• 0.5 teaspoon pepper flakes red

Equipment

• bowl
• frying pan
• oven
• grill
• dutch oven
• grill pan

Directions

1. Watch how to make this recipe.
2. 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.
3. In a Dutch oven, heat the oil over medium-high heat.
4. 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.
5. 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.
6. While the stew is cooking, place a grill pan over medium-high heat or preheat a gas or charcoal grill.
7. Add the sausages and grill, turning occasionally, until cooked through, about 20 minutes. Cool and cut into 1/2-inch-thick slices.
8. 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.