Rustic Tuscan Sausage, Kale, and White Bean Stew

1. Bean and Tomato Puree

In a food processor, combine ½ cup of the cannellini beans, ½ cup of the diced tomatoes, the reserved tomato juice, and the chicken broth. Process until smooth, about 30 seconds. Set aside.

2. Sausage Browning

Heat the olive oil in a Dutch oven over medium heat until it begins to shimmer. Add the sausages and cook, turning frequently, until browned on all sides, about 5 minutes. Transfer the sausages to a plate and set aside.

3. Onion and Garlic Sauté

In the same pot, add the chopped onion to the sausage drippings. Cook until the onion is soft and translucent, 5 to 7 minutes. Add the minced garlic and sauté until fragrant, roughly 30 seconds.

4. Kale and Tomato Simmer

Stir the bean and tomato puree into the pot with the onions and garlic. Add the chopped kale, the remaining diced tomatoes, and ¼ teaspoon of salt. Scrape up any browned bits from the bottom of the pot. Cover and simmer, stirring occasionally, until the kale is wilted and tender, about 15 minutes.

5. Final Assembly

Stir in the remaining cannellini beans. Nestle the browned sausages and any accumulated juices back into the pot. Cover and continue to simmer until the sausages are cooked through to 160 degrees Fahrenheit and the stew has thickened slightly, approximately 10 minutes. Season with salt and pepper to taste.