| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- Vegetable oil cooking spray
- 2 tablespoons extra-virgin olive oil
- 2 medium fennel bulbs, outer layers removed, chopped
- 1 medium onion, chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon red pepper flakes
- One 28-ounce can diced tomatoes
- One 15-ounce can cannellini beans
- One 10-ounce bunch kale, center rib removed, leaves chopped into 1/2-inch pieces
- 1 cup low-sodium chicken broth
- 4 turkey or chicken Italian sausage links
Instructions
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a grill pan with vegetable oil cooking spray.
- In a Dutch oven, heat the oil over medium-high heat. Add the fennel, onion, 1 teaspoon of the salt and the red pepper flakes. Cook, stirring constantly, until the vegetables are soft, about 5 minutes. Add the tomatoes (plus juices), beans, kale and broth. Bring the mixture to a boil. Cover the pan with a tight fitting lid and transfer to the oven. Cook until the vegetables are tender and the kale has wilted, 25 to 30 minutes.
- While the stew is cooking, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Add the sausages and grill, turning occasionally, until cooked through, about 20 minutes. Cool and cut into 1/2-inch-thick slices.
- Remove the pan from the oven and add the cooked sausage slices. Season with the remaining 1/2 teaspoon of salt. Spoon the stew into bowls and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 780 |
| Total Fat | 54 g |
| Saturated Fat | 15 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 16 g |
| Sugar | 13 g |
| Protein | 31 g |
| Cholesterol | 86 mg |
| Sodium | 1650 mg |
Reviews
So easy and delicious. We added more beans and Italian sausage meat (our preference).
I made this for the second time last night. This time it was for company. They raved about it as we did the first time I made it. It’s one of those recipes that is wonderful anytime but also shines when you have a special meal to plan. I didn’t change a thing but I did serve it “day old” -as a leftover. It’s even better with age!
This has become our weekly lunch. It lasts 3 days. I’ve taken liberties with recipe (substitute celery for fennel…when we don’t have fennel…, brown some chicken and throw it into the pot in the oven, more chili, more beans, less salt, and I cook my sausages on a grill/smoker and add more sausage). We love it
I love this recipe! I didn’t think I liked kale or fennel but boy was I wrong! I make it just how it’s stated and we love it!
This is my FAV thing to make. I do have boys so I had to do some modifications to make them fuller:
Spinach instead of kale
Added potatoes and some garlic
Two lbs of hot Italian sausage and I remove the skins and pan fry.
I think that’s it… but anyways! It’s always a hit!! I have a hot sauce obsession so I add Sriracha before I eat it and it makes it even better!! Yum!
Where did the sweetness come from. It tasted so sweet.
Very delicious easy to make. I made some modifications with what I had available like spinach instead of kale and vegetarian sausage.
Very hearty and healthy, though not as flavorful as I had hoped.
I’ve done this recipe countless times with whatever the sausage of the week is at my butcher. The next day I’ll add some stock and reheat on the stove to turn into a hearty vegetable and bean soup!
Great recipe! My family loves this and my wife and son are not bean lovers (she asked if I could put in more beans). it’s rich tasting and filling. I’ve made this with 2 fennel bulbs or one, depending on the size of the bulbs and the mood of the family. One caveat, don’t use pre-cut kale as it contains the stems and it makes the stew a little chunky; (it’s easier to clean the leaves than the pieces)..