Slow Cooker Cannellini Bean Stew with Tomatoes, Italian Sausage, and Kale
5 links (19.5 oz.) hot turkey Italian sausage
2 tsp. olive oil
2 cans (14.5 oz.) petite dice tomatoes with juice
2 cans (15 oz.) cannellini beans, drained
2 T minced garlic
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. ground fennel (or more, I love fennel in recipes like this)
1 1/4 cup chicken stock
4 cups chopped kale leaves
freshly-grated Parmesan cheese, for serving (optional)
Instructions:
While the stew is cooking, chop the kale, cutting away and discarding any thick inner ribs. (Wash kale in a salad spinner if you’re using garden kale.) After 2 1/2 hours on high (or 5 hours on low), add the kale and stir gently into the stew. Continue cooking stew about 45 minutes more on high (or 1 1/2 hours on low). Serve hot, with some Parmesan cheese sprinkled on top.
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