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Sausage and Cannellini Bean Stew

This al fresco Sausage Cannellini Stew is the perfect blend of salty, sweet and spicy.
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Prep Time 15 mins
Cook Time 30 mins
Servings 4 people

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion
  • 4 large garlic cloves
  • 2 Rosemary sprigs
  • 1 tsp crushed red pepper
  • 2 -11 oz al fresco Sweet Apple Chicken Sausage
  • 2 - 15.5 oz Cannellini beans
  • 32 oz chicken broth
  • 4 chicken bouillon cubes
  • 2 cups baby kale and/or baby spinach
  • ½ cup grated Parmigiano-Reggiano

Instructions
 

  • Finely chop one medium onion and mince four large garlic cloves. Set aside.
  • Rinse two sprigs of Rosemary. Remove the leaves from the stems and set aside.
  • Open two 15.5 oz cans of Cannellini beans. Strain and rinse the beans thoroughly. Set aside.
  • Open two 11 oz packages of al fresco Sweet Apple Chicken Sausage. Slice the sausage horizontally in ½ inch pieces. Set aside.
  • Add two tablespoons of olive oil into a four quart sauce pan on medium heat. Once the oil is hot, add the chopped onion, minced garlic, Rosemary leaves and crushed red pepper. Sautée until the onion is translucent.
  • Once the onion is translucent, add the sliced al fresco Sweet Apple Chicken Sausage, Cannellini beans, 32 oz of chicken broth and four chicken bouillon cubes. Cover the sauce pan with a lid and simmer on medium-high heat for 15 - 20 minutes or until the stew begins to bubble but not boil.
  • After the Sausage and Cannellini Bean Stew has reached a bubble, remove from the heat. Gently stir in the stew two cups of baby kale, spinach or a combination of both greens. Now the Sausage Cannellini Stew is ready to eat. Serve the stew in a bowl and top with two tablespoons of grated Parmigiano-Reggiano. Enjoy!