Ingredients
Equipment
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Method
- Slice the sausage into 0.5 inch coins. Dice the onion and mince the garlic. Drain and rinse the beans well. Strip the kale leaves from the stems and chop them.
- Heat the olive oil in a large skillet over medium high heat. Add the sausage coins in a single layer and cook without stirring for 3 minutes, then stir and cook 2 minutes more, until deeply browned. Transfer to a plate.
- Lower the heat to medium. Add the onion to the same pan and cook 3 minutes until soft, scraping up the browned bits. Add the garlic and red pepper flakes and cook 30 seconds until fragrant.
- Pour in the diced tomatoes with their juice, the beans, and the chicken broth. Stir and bring to a simmer. Mash a few beans against the side of the pan with your spoon to thicken the broth.
- Pile the kale on top, cover, and cook 3 minutes until it wilts. Uncover and stir it into the beans.
- Return the sausage and any juices to the skillet. Simmer 2 minutes so everything heats through and the flavors come together.
- Turn off the heat and stir in the parmesan, black pepper, and lemon juice. Taste before adding any salt, since the sausage and cheese usually cover it. Serve in bowls.
Nutrition
Notes
Sodium runs on the higher side with sausage, canned beans, and parmesan. For a lower number, pick a chicken sausage under 500 mg sodium per link, use no salt added tomatoes, and rinse the beans well. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.