Cannellini Bean and Sausage Stew

Name: Cannellini Bean and Sausage Stew
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 425 grams cannellini beans; 794 grams diced tomatoes; 4 turkey or chicken Italian sausage links; 2 mediums fennel bulbs, outer layers removed, chopped; 283 grams kale, center rib removed, leaves chopped into 1/2-inch pieces; 2 teaspoons kosher salt; 237 milliliters low-sodium chicken broth; 2 Tbsps extra-virgin olive oil; 1 medium onion, chopped; 1 teaspoons red pepper flakes

Cannellini Bean and Sausage Stew requires approximately 1 hour and 5 minutes from start to finish. Watching your figure? This gluten free and dairy free recipe has 509 calories, 30g of protein, and 21g of fat per serving. This recipe serves 4. This recipe covers 40% of your daily requirements of vitamins and minerals. If you have fennel bulbs, canned tomatoes, chicken sausage links, and a few other ingredients on hand, you can make it. It works well as a reasonably priced main course for Autumn.

Instructions

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.

Ingredients you will need

Vegetable Oil Cooking Spray

Equipment you will use

Grill Pan

Oven

In a Dutch oven, heat the oil over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Red Pepper Flakes

Vegetable

Fennel

Onion

Salt

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.

Ingredients you will need

Vegetable

Tomato