45 minutes
Embrace the essence of Italian countryside cooking with this hearty one-pan meal. Combining savory sausage, creamy white beans, and nutrient-rich kale, this dish brings comfort and robust flavors to your table in under an hour.
Cannellini Beans, rinsed and divided
0 oz
Diced Tomatoes, drained with juice reserved, divided
0 oz
0.25 fluid ounces
tablespoons
Italian Sausage, pricked all over with a fork
0 lb
Onion, finely chopped
each
Garlic Clove, minced
each
Kale, stems removed and chopped
0 lb
teaspoons
1. Bean-Tomato Puree Prep
Blend 1/2 cup of the cannellini beans, 1/2 cup of the diced tomatoes, the reserved tomato juice, and the chicken broth in a food processor until smooth, roughly 30 seconds. Set aside.
2. Sausage Browning
Heat the olive oil in a Dutch oven over medium heat until it shimmers. Brown the sausages on all sides, which should take about 5 minutes. Once browned, transfer the sausages to a plate.
3. Onion and Garlic Sauté
Using the same pot, cook the chopped onion in the remaining oil until soft, about 5-7 minutes. Add the minced garlic and cook until it releases its aroma, around 30 seconds.
4. Kale Simmer
Mix in the chopped kale, the salt, the bean-tomato puree made earlier, and the remaining diced tomatoes. Scrape the bottom of the pot to lift any browned bits. Cover and simmer, stirring occasionally, until the kale has wilted and become tender, approximately 15 minutes.
5. Final Sausage Cooking
Stir in the remaining cannellini beans. Make space in the pot to nestle the sausages back in, along with any juices they've released. Cover and continue to simmer until the sausages are fully cooked (internal temperature should reach 160 degrees) and the sauce has thickened slightly, which will take about 10 minutes more. Add salt and freshly ground black pepper to taste.
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