Ingredients:

• 1 tablespoon olive oil
• 12 oz package fully cooked chicken sausage links, sliced
• cloves garlic, thinly sliced
• 19 oz can cannellini beans, rinsed
• 1 14.5-ounce can low-sodium chicken broth
• 1 14.5-ounce can diced tomatoes
• 1 bunch kale leaves, torn into 2-inch pieces
• kosher salt and black pepper
• 1 loaf Sorrento’s Italian bread (optional)

Directions:

1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.
2. Stir in the garlic and cook for 2 minutes more.
3. Add the beans, broth, and tomatoes and their liquid and bring to a boil.
4. Add the kale and ¼ teaspoon each salt and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.