1 cup chopped onion (I used scallions)
2 tsp olive oil
2 package (12 ounces) Italian style sausage, cut into 1/2″ pieces
2 cans (15 1/2 ounces) white kidney beans (cannellini), drained and rinsed
2 cups coarsely chopped kale (or spinach)
2 cups chicken broth (or 1 1/2 cup broth and 1/2 cup of white wine)
1 tsp dried thyme
In a pot or dutch oven, saute’ onion in oil for about 3 minutes. Add sausage and cook with onion for another 2 minutes. Then add beans, kale, broth, wine and thyme. Cook over low heat until kale is wilted and other ingredients are hot, approximately 10 minutes.
Then topped with fresh shredded Parmesan cheese.
Some variations on the dish you could add a hot Italian style sausage to spice the dish up. Also, I am thinking about next time adding some grated carrots to the recipe.