Slow Cooker Sausage, White Bean and Kale Stew

Ingredients

• •1½ lb Italian sausage, casings removed
• •2 cans (540 ml each) cannellini beans, drained and rinsed
• •1 can (796 ml) tomatoes, diced
• •1½ cups chicken broth
• •1 onion, diced
• •2 carrots, diced
• •3 cloves garlic, minced
• •1 tsp dried rosemary
• •½ tsp red pepper flakes
• •4 cups kale, chopped
• •1 tbsp red wine vinegar

Directions

1. 1Brown the sausage in a skillet over medium-high heat, breaking it into large crumbles.
2. 2Transfer sausage to the slow cooker with beans, tomatoes, broth, onion, carrots, garlic, rosemary, and pepper flakes.
3. 3Cover and cook on LOW for 5–6 hours, until the carrots are tender.
4. 4Mash about one cup of beans against the cooker wall to thicken the stew.
5. 5Stir in kale and cook on HIGH for 15 minutes, until tender.
6. 6Finish with red wine vinegar and adjust the seasoning before serving.

💡 Mashing some beans gives this stew body without cream or flour.

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