12 oz, cut into 1/4-inch slices Andouille Sausage
2 tbsp. extra-virgin olive oil
1 onion, chopped
2 garlic cloves, minced
1/2 tsp. red chili flakes
3 carrots, chopped
3 celery, chopped
8 oz. baby portobello mushrooms
30 oz. cannellini beans, drained and rinsed
48 oz. low-sodium chicken stock
5 c. chopped kale
1 tbsp. tomato paste
1/4 c. grated Parmesan, additional for garnish
1/4 c. fresh parsley, chopped
In a large dutch oven heat olive oil over medium heat. Saute sausage until golden brown, about 5 minutes. Remove sausage and add onion, garlic, chili flakes, carrots, celery and mushrooms. Continue to stir and saute for 5 minutes, till vegetables become tender. Season generously with salt and pepper.
Add beans, chicken stock, kale and tomato paste. Bring to a boil and reduce to low and simmer for 10 to 15 minutes. Add sausage and cheese, warm through for 5 minutes. Serve with garnish of parsley and cheese.
Can be prepared with our Chicken Andouille sausage too.
Credit: Delish, By Judy Kim