Tuscan White Bean, Chicken & Sausage Stew

Ingredients

• 1 1/2 oz (40 g) Italian sausage
• 4 1/2 oz (130 g) chicken breast
• 1 1/4 tsp (6 ml) extra-virgin olive oil
• 2 garlic cloves
• 1 1/4 tbsp (5 g) thyme, picked
• 1 cup (150 g) cherry tomatoes
• 1/2 cup (79 g) cannellini beans, rinsed
• 3/4 cup (180 ml) low-sodium chicken broth
• 1 cup (70 g) kale, chopped
• 1 2/3 tbsp (10 g) Parmesan, grated

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Method

1. Brown the sausage out of its skin with the diced chicken in the oil over medium-high heat, breaking it up, until both have taken real color, 6 minutes. Pour off any fat beyond a spoonful.
2. Add the garlic and thyme, then the tomatoes, beans and broth, and simmer 12 minutes, crushing the tomatoes against the pot.
3. Crush a spoonful of the beans against the pot, add the kale for 4 minutes, until the chicken is 165°F (74°C), and finish with the Parmesan. Taste before salting.