When the temperatures drop, there's nothing more satisfying than a warm, hearty stew. But you don't need to have an entire afternoon at your disposal to brew up a batch of flavorful soup — all you need is 15 spare minutes.
This stew utilizes canned cannellini beans and precooked chicken sausage to whip up a meal in minimal time. Diced tomatoes add acidity, and fresh kale adds texture and earthiness. If you've got more time on your hands, use dried beans or uncooked sausage. Whatever you choose, pair it with a crusty baguette and a glass of Pinot for the perfect Fall dinner.
For the no-fuss recipe, keep reading.
From Real Simple Ingredients 1 tablespoon olive oil Directions Serves 4.
White Bean and Sausage Stew
1 12-ounce package fully cooked chicken sausage links, sliced
2 cloves garlic, thinly sliced
1 19-ounce can cannellini beans, rinsed
1 14½-ounce can low-sodium chicken broth
1 14½-ounce can diced tomatoes
1 bunch kale leaves, torn into 2-inch pieces
1/4 teaspoon Kosher salt and black pepper
1 loaf country bread (optional)
From Real Simple
1 tablespoon olive oil