Kale, Chicken Sausage & White Bean Stew

• 1 Tablespoon Olive Oil
• 1 whole Medium Onion, Chopped
• 2 whole Carrots, Chopped
• 2 stalks Celery, Chopped
• 2 whole Chicken Sausage Links, Sliced In Bite Sized Rounds Then Halved
• 3 cloves Garlic, Chopped
• 32 ounces, fluid Homemade (or Store Bought) Chicken Broth
• 2 cans (15 1/2 Oz. Size) Canned White Beans, Drained And Rinsed
• Salt To Taste
• Pepper To Taste
• 1 teaspoon Fennel
• 1 teaspoon Smoked Paprika
• 1 leaf Bay Leaf
• 4 cups Kale, Chopped

1. Heat olive oil over medium heat in a cast iron pot. Stir in onions, carrots, and celery and saute, stirring often, until onions are soft and aromatic.
2. Add chicken sausage and more olive oil, if needed. Continue cooking until sausage begins to brown. Stir in garlic and cook for another 2-3 minutes.
3. Add chicken broth and bring to a boil.
4. Reduce to a simmer and then add in white beans, salt, pepper, fennel, smoked paprika, and the bay leaf. Simmer for at least 30 minutes.
5. About 15 minutes before serving, stir in kale and continue to simmer until wilted. Enjoy!

olive oil, onion, carrots, stalks celery, chicken sausage, garlic, chicken broth, white beans, salt, pepper, fennel, paprika

Taken from tastykitchen.com/recipes/soups/kale-chicken-sausage-white-bean-stew/ (may not work)