Sausage and Kale Stew
1/2 lb. ground mild Italian sausage--Use turkey for a healthier version, freeze the other half of the package to use another time
1 small bunch kale, rinsed, pulled off the stem, and chopped
1 can white beans (great northern/cannellini), drained and rinsed
1 32 oz container low sodium chicken broth
1 can stewed tomatoes with Italian seasoning, diced
1 clove garlic, minced
Salt and pepper to taste
Heat a pot (I like to use a cast iron dutch oven) to medium heat. Add a small amount of olive oil and brown the sausage, breaking into bite size crumbles as you cook. When the sausage is almost browned put in the minced garlic to sauté. Careful, it burns easily!
Once the sausage is nicely browned pour in the chicken broth, scraping off the good brown bits from the bottom of the pan into the broth (deglazing if you want to be fancy about it).This makes the broth rich and delicious. Mmmmm
Add in the diced tomatoes in their juice (do not drain). I can never find these pre-diced, so I pull the slices out with a fork and dice them myself and then throw them in the pot along with the leftover juice that's in the can.
Add in the white beans and kale along with some salt and pepper to taste. Turn the heat down to medium low and simmer for about 20 minutes until the kale is tender.
I'm never great at taking pictures of food, but this one is especially bad because the soup was so steamy it kept fogging up my camera. I was too hungry to wait!