Slow Cooker Sausage Stew (with Cannellini Beans)

(This recipe has been updated into a version of Slow Cooker Sausage Stew with cauliflower rice that’s lower in carbs. This version of the recipe with Cannellini beans has been moved to the archives so people who were fans can still find the recipe.)

Ingredients

• one 19.5 oz. package hot turkey Italian sausage (see notes)
• 2 tsp. olive oil
• two 14.5 oz. cans petite dice tomatoes, not drained
• two 15 oz. cans cannellini beans, drained (see notes)
• 2 T minced garlic
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1/2 tsp. ground fennel (or more)
• 1 1/4 cup chicken broth or stock (see notes)
• 4 cups chopped kale leaves

Instructions

1. Heat the oil in a large heavy frying pan, add sausages, and cook turning often, for 10 minutes or until sausage is nicely browned on all sides.
2. Remove sausage to a cutting board to let it cool.
3. While sausage cooks, dump the two cans of cannellini beans into a colander placed in the sink and rinse well with cold water (until no more foam appears.)  Let beans drain well.
4. As soon as the sausage is cool enough to handle, slice it into round pieces about 1 inch thick.
5. Put sliced sausage, drained beans, tomatoes with juice, garlic, dried basil, dried oregano, ground fennel, and chicken stock into the slow cooker and stir gently.
6. Let cook for about 2 1/2 hours on high or 5 hours on low.
7. 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.)
8. After 2 1/2 hours on high (or 5 hours on low), add the kale and stir gently into the stew.
9. Continue cooking stew about 45 minutes more on high (or 1 1/2 hours on low).
10. Serve hot, with some Parmesan cheese sprinkled on top if desired.