Cannellini Beans and Kale
Ingredients
- 4 plant-based sausage links, sliced into 1-inch pieces
- 2 Tbsp olive oil
- 2 cups vegetable broth
- 2 (15-oz) cans cannellini beans, drained and rinsed
- 1 (14.5-oz) can diced tomatoes with Italian seasonings
- 1 tsp garlic salt
- ¼ tsp crushed red pepper
- 2 (5-oz) pkg baby kale
- 2 tsp apple cider vinegar
Instructions
- Cook plant-based sausage in hot oil in a large nonstick skillet over medium-high heat 6 to 7 minutes or until browned, stirring often.
- Stir in broth, beans, tomatoes, garlic salt, and crushed red pepper; bring to a boil. Reduce heat, and simmer 10 minutes.
- Gradually stir in kale until wilted. Stir in vinegar. Serve over rice. Serves 6.
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