Name: Tuscan Sausage and Kale Stew
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 8
Ingredients: 1 tablespoon extra virgin olive oil; 5 Italian sausage links, cut into 1/2 inch sliced; 4 garlic cloves, minced; 1 onion, chopped; 1/2 cup chopped celery; 1/2 cup chopped carrots; 2 (15 ounce) cans cannellini beans, rinsed and drained; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon ground fennel seed; 1 1/2 cups chicken stock; 1 can Tuttorosso Diced Tomatoes 28 oz; 4 cups chopped kale leaves; 1/4 cup freshly grated Parmesan cheese

Come home to the aroma of this hearty and nutritious stew. Italian sausage, cannellini beans and fresh vegetables cook in your slow cooker all day and just before its done, add kale and our diced tomatoes for the finishing touch.

Ingredients

1 tablespoon extra virgin olive oil
5 Italian sausage links, cut into 1/2 inch sliced
4 garlic cloves, minced
1 onion, chopped
1/2 cup chopped celery
1/2 cup chopped carrots
2 (15 ounce) cans cannellini beans, rinsed and drained
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground fennel seed
1 1/2 cups chicken stock
1 can Tuttorosso Diced Tomatoes 28 oz
4 cups chopped kale leaves
1/4 cup freshly grated Parmesan cheese

Instructions

Step one

Heat oil in a large frying pan, add sausage and cook turning often to brown on all sides. Add garlic, onion, celery and carrots and cook until lightly brown.

Step two

Place sausage mixture, beans, basil, oregano, fennel and chicken stock in slow cooker; stir to combine. Cook for about 2 ½ hours on high or 5 hours on low.

Step three

Wash kale in water and put into a salad spinner to remove water. Add to stew and stir gently to combine. Continue cooking for 45 minutes on high or 1½ hours on low. Add diced tomatoes after kale has cooked. Serve hot with Parmesan cheese sprinkled on top.

*Cooks Note: This recipe freezes well and can be reheated in the microwave or in a sauce pan on the stove.