12 oz fresh mild Italian sausage links, pricked with
a fork
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon cooking oil
2 15-oz cans cannellini beans, rinsed and drained
1 14.5-oz cans chicken broth
1 14.5-oz can diced tomatoes, drained
1 1/2 teaspoons snipped fresh marjoram (may substitute
Sicilian Oregano)
7 1/2 cups kale or spinach, coarsely chopped
In a large skillet combine sausage and 1/4 cup water. Bring
to boiling; reduce heat. Simmer, covered, about 15 minutes or until sausage is
not longer pink. Uncover and cook about 5 minutes more or until sausage is
browned, turning frequently. Remove sausage; cut into 1/4- to 1/8-inch slices.
Meanwhile, in a large saucepan cook onion and garlic in hot
oil about 5 minutes or until onion is tender. Stir in beans, broth, and
tomatoes. Bring to boil; reduce heat; simmer uncovered for 15 minutes.
Stir in cooked sausage, kale or spinach and fresh marjoram.
Simmer about 5 minutes more or until kale or spinach is tender. Season to
taste with salt and pepper.
[ Back to Top ]
[ Back to Recipes ]
[ Next ]
[ Home ]
