• 1 large onion, chopped
  • 3 garlic cloves, finely chopped
  • 2 tablespoons olive oil
  • 1 pound Italian sausage, casings removed
  • 3/4 cups dry white wine
  • 2 (15 ounce) cans cannellini (white kidney) beans, rinsed
  • 3 cups chicken broth
  • 1 (15 ounce) can diced tomatoes
  • 1 bunch lacinato kale, tough stems removed, chopped
  • Kosher salt, freshly ground pepper
  • Parmesan cheese, for serving


  1. Heat olive oil in a large Dutch oven over medium heat. Add sausage and cook, breaking up with the back of a wooden spoon until crumbly, until just browned, about 5-6 minutes.
  2. Toss in the onion and garlic and sauté until soft, about 5 minutes. --Season with salt and pepper.
  3. Pour in the white wine and stir up the browned sausage bits from the bottom of the pan and reduce by half.
  4. Add the beans, broth, and tomatoes and simmer for 15 minutes, until thickened.
  5. Add kale by large handfuls and cook for 5 minutes more, until soft.
  6. Serve sprinkled with Parmesan cheese and with garlic toasts.