Cannellini Bean and Sausage Stew

1. 1

   Place an oven rack in the center of the oven.

2. 2

   Preheat the oven to 375 degrees F. Spray a grill pan with vegetable oil cooking spray.

3. 3

   In a Dutch oven, heat the oil over medium-high heat.

4. 4

   Add the fennel, onion, 1 teaspoon of the salt and the red pepper flakes.

5. 5

   Cook, stirring constantly, until the vegetables are soft, about 5 minutes.

6. 6

   Add the tomatoes (plus juices), beans, kale and broth.

7. 7

   Bring the mixture to a boil.

8. 8

   Cover the pan with a tight fitting lid and transfer to the oven.

9. 9

   Cook until the vegetables are tender and the kale has wilted, 25 to 30 minutes.

10. 10

    While the stew is cooking, place a grill pan over medium-high heat or preheat a gas or charcoal grill.

11. 11

    Add the sausages and grill, turning occasionally, until cooked through, about 20 minutes.

12. 12

    Cool and cut into 1/2-inch-thick slices.

13. 13

    Remove the pan from the oven and add the cooked sausage slices.

14. 14

    Season with the remaining 1/2 teaspoon of salt.

15. 15

    Spoon the stew into bowls and serve.

* Per serving · 4 servings · Values may vary.