Ingredients
1
tablespoon olive oil
1/2
lb bulk Italian pork sausage
2
cups diced onions
3/4
teaspoon salt
1
bunch kale, ribs removed, thinly sliced
3
cloves garlic, finely chopped
1
can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
2
cans (19 oz each) Progresso™ cannellini beans, drained, rinsed
1
carton (32 oz) Progresso™ unsalted chicken broth
1/2
cup grated Parmesan cheese
Preparation
In 6-quart Dutch oven, heat olive oil over medium-high heat. Crumble sausage into hot oil; cook until no longer pink. Transfer with slotted spoon to plate; set aside.
Add onions and salt to Dutch oven; cook 4 to 5 minutes, stirring frequently, until translucent. Stir in kale; cook about 1 minute or until slightly wilted.
Stir in garlic. Stir in tomatoes, beans, broth and sausage; heat to a simmer. Simmer uncovered 5 minutes to combine flavors. Divide among 8 bowls; top with cheese.
