2-4 mild Italian sausages
2 19ounce cans of white beans, drained and rinsed
1 onion, diced
2 cloves of garlic, minced
1 carrot, grated
1/2 bulb of fennel, diced
1 bunch kale (spinach), washed and chopped
1 cup chicken stock
1/3 cup red wine
1 19 ounce can of tomatoes
fresh thyme, fennel seed or sage to taste ( I add about 1 tablespoon)
salt and pepper
In a large frying pan over medium high heat, sauté the sausage until brown. Remove and slice thin. Return to the pan and sauté again, just to brown the cut slices. (It is easier to slice this type of sausage once it has been cooked a bit, which is why I sauté it twice.) Remove from pan and set aside.
Add onion, garlic, grated carrot and chopped fennel and sauté until cooked through and just slightly browned. Deglaze the pan with the red wine. Return sausage slices to the pan and add the beans and the tomatoes. Stir gently to combine. Add the chicken stock and cook for 10 minutes until most of the liquid has been absorbed by the beans. Add the kale and fresh herbs and cook just until the greens are wilted. Season to taste with salt and pepper.