White Bean, Kale and Sausage Stew

1 cup low-sodium chicken broth
1 15-oz. can diced tomatoes
3 15-oz. cans white beans, drained and rinsed
1 small onion, finely chopped
2 cloves garlic, finely chopped
12 ounces precooked turkey or chicken sausage, sliced
8 cups stemmed and chopped kale leaves (from 5 1/2 oz. bunch)

1. Combine broth, tomatoes, beans, onion, garlic and sausage in a slow cooker. Cover and cook on low for 4 to 5 hours.
2. Stir in kale, cover and cook until kale has softened, about 15 minutes. Season with salt before serving.

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