Ingredients:

  • 1 lb Andouille sausage, sliced into ¼-inch rounds
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery, diced
  • 2 cans (15 oz each) white cannellini beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 4 cups low-sodium chicken broth
  • 1 tsp smoked paprika
  • ½ tsp dried thyme
  • 3 cups chopped kale
  • 1 tbsp apple cider vinegar
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in a Dutch oven over medium-high heat. Add the sliced Andouille sausage and sauté for 5–7 minutes until the edges are mahogany-colored and slightly crisp. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Lower the heat to medium. Add the diced onion and celery, cooking for 4–5 minutes until translucent. Stir in the minced garlic and smoked paprika, cooking for 60 seconds until fragrant.
  3. Pour in the fire-roasted diced tomatoes with their juices and the chicken broth. Return the seared sausage to the pot and add the rinsed white beans and dried thyme. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
  4. Use a spoon to mash a small portion of the beans against the side of the pot to naturally thicken the broth.
  5. Stir in the chopped kale and cook for 2–3 minutes until wilted. Remove from heat and stir in the apple cider vinegar. Season with salt and black pepper to taste.