A few pantry staples combine to create a quick, rustic, one-pan dinner
2 tablespoons extra-virgin olive oil
1 pound sweet or hot Italian sausage, pricked all over with fork
1 onion, chopped fine
3 garlic cloves, minced
1 pound kale, stemmed and chopped
1/4 teaspoon table salt
1. Process 1/2 cup beans, 1/2 cup tomatoes, reserved tomato juice and broth in a food processor until smooth, about 30 seconds.
2. Heat oil in a Dutch oven over medium heat until shimmering. Add sausages and brown on all sides, about 5 minutes; transfer to a plate.
3. Add onion to the fat left in pot and cook until softened, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in kale, salt, pureed bean-tomato mixture and remaining tomatoes, scraping up any browned bits. Cover and simmer, stirring occasionally, until the kale is wilted and tender, about 15 minutes.
4. Stir in the remaining beans, then nestle the sausages into the pot along with any accumulated juices. Cover and simmer until the sausages register 160 F and the sauce is slightly thickened, about 10 minutes. Season with salt and pepper to taste and serve with crusty bread.
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