Recipe: Bean and Chicken Sausage Stew

I love food that’s high in flavor but short on time. So my favorite go to recipe in the fall and winter months are one pot meals. This recipe is a 15 minute Bean and Chicken Sausage stew I found on Pinterest via Real Simple. It’s right up my ally (with a few tweaks). Serve it up with some crusty bread and you have a nicely balanced meal, plus leftovers for lunch the next day. Interested in a couple of other tried and true soup recipes, check out this one for Portuguese Kale Soup (which is one of my all time favorite recipes) and this one for Lentil Soup (that tastes a heck of a lot better than it sounds). Happy cooking!

1 tablespoon olive oil
1 12-ounce package fully cooked chicken sausage links, sliced
2 cloves garlic, thinly sliced

**Marci’s suggestion: I’d also throw in crushed red pepper and a dash of your favorite Italian seasoning blend. I love seasoning blends and blogged about them here. Penzey’s Spices are my all-time favorite for blends.  

1 19-ounce can cannellini beans, rinsed

1 14.5-ounce can low-sodium chicken broth 

1 14.5-ounce can diced tomatoes 

**Marci’s suggestion: if you like heat, get fire-roasted for added flavor1 bunch kale leaves, torn into 2-inch pieces
**Marci’s suggestion: save time and buy the super convenient bag of pre-chopped kalekosher salt and black pepper

1 loaf country bread (optional)

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.Stir in the garlic (and any additional spices you want to add) and cook for 2 minutes more.
Add the beans, broth, and tomatoes and their liquid and bring to a boil.
Add the kale and ¼ teaspoon each salt and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.

What’s your favorite speedy Fall recipe? I’d love to hear it!