Bean and Chicken Sausage Stew

For this stew I almost faithfully followed this recipe: Bean and Chicken Sausage Stew.  The changes I made include: adding onions and Creole seasoning, substituting with crushed tomatoes instead of diced, and adding 15 ounces of cannellini beans instead of 19 (that last one had to do with availability at my co-op).  I did serve this with bread, and I chose an Oatmeal Flax Seed loaf that complemented it nicely.  

Ingredients

• 1 tablespoon sunflower oil
• 12 oz chicken sausage links
• Creole seasoning*
• 1/2 cup diced onion
• 2 cloves garlic - minced
• 15 oz can cannellini beans, rinsed
• 14.5 oz low-sodium chicken broth
• 14.5-ounce can fire roasted crushed tomatoes
• 1 bunch kale leaves, torn into 2-inch pieces
• several dashes of black pepper
• optional: 1 loaf country bread 

*Creole Seasoning

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Directions

• Cook the chicken sausage, seasoning with the Creole seasoning.
• Slice the chicken sausage.
• Saute onions in a kettle for a couple of minutes.
• Add cooked chicken sausage and continue sauteing for a few minutes.
• Add garlic and cook for 1 or 2 minutes.
• Add crushed tomatoes, cannellini beans, chicken broth, black pepper, season to taste with more Creole seasoning.
• Bring stew to a boil then add the kale.
• Cook for a couple of minutes, until kale wilts.
• Optional: serve with bread.