Yield: 4 servings | Prep Time: 20 minutes | Cook time: 30 minutes
3 tablespoons vegetable oil
½ pound mild ground sausage
1 onion, diced
2 garlic cloves, minced
2 medium carrots, peeled and diced
4 ounces cremini mushrooms, roughly chopped
1 ½ teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 cups shredded kale
½ cup white wine
3 cups unsalted chicken stock
2, 15-ounce cans great northern beans, drained and rinsed
2 tablespoons chopped rosemary
Fresh Gourmet® Caesar Salad Crunch
Heat oil in a large, heavy bottomed pot over medium heat. Add the sausage and onion, season with salt and pepper and cook for about 5 minutes until the sausage is brown and the onion is translucent. Add the garlic, carrots and mushrooms and stir occasionally, until slightly softened, about 4 minutes.
Add the wine and chicken stock and use a wooden spoon to loosen and scrape up all the brown bits from the bottom of the pot. Add the beans, kale and rosemary. Bring to a boil, then simmer for 15 to 20 minutes.
Top with Fresh Gourmet® Caesar Salad Crunch and enjoy!