This is a very hearty stew similar to one that is on the menu at a Italian restaurant I patronize.  I have used turkey kielbasa in this with great results.

 

 

 

INGREDIENTS

1 tbsp. extra virgin olive oil

1 lb. kielbasa, cut into bite sized pieces

(3) 15 oz. cans cannellini beans, drained and rinsed

2 garlic cloves, chopped

2 cups chicken broth

1 dried bay lea

1 small bunch kale, leaves stripped from stems and chopped

Salt and pepper

½ cup freshly grated Parmesan cheese

 

INSTRUCTIONS

Heat olive oil in pot over medium heat.  Add the kielbasa and ok until browned, stirring occasionally.

 Add the beans and garlic and cook for three minutes.  Add the chicken broth, bay leaf, kale and bring to a boil then to a simmer for 30 minutes. 

 

Season with salt and pepper; garnish with cheese before serving.