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Smoky White Bean and Kale Sausage Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 12 ounces smoked sausage, sliced into rounds
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 bunch kale, stems removed and leaves chopped
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions
 

  • Place the sliced sausage, diced onion, and minced garlic in the slow cooker.
  • Add the drained beans, chopped kale, chicken broth, smoked paprika, and oregano.
  • Season with salt and black pepper, then stir everything to combine.
  • Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the kale is soft and the flavors have blended.
  • Stir once more before ladling into bowls.

Notes

Mash a few beans against the side of the pot near the end of cooking if you prefer a thicker broth. Add the kale at the start so it softens fully during the long cook time. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife