1 28 oz. can Diced Tomatoes, drained with juice reserved
1 cup Chicken Broth
2 tbsp. extra-virgin Olive Oil
1 lb. sweet or Hot Italian sausage, pricked all over with fork
1 Onion, chopped fine
3 Garlics, cloves, minced
1 lb. Kale, stemmed and chopped
Salt
Black Pepper
Instructions
Puree ½ cup beans. ½cup tomatoes, reserved tomato juice, and chicken broth in food processor until smooth, about 30 seconds.
Heat oil in dutch oven over medium heat until shimmering. Add sausages and brown on all sides, about 5 minutes; transfer to plate.
Add onion to fat left in pot and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in pureed bean mixture, kale, remaining tomatoes, and ¼ teaspoon salt, scraping up any browned bits, and bring to simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, until kale is wilted and tender, about 15 minutes.
Stir in remaining beans, then nestle sausages into pot, adding any accumulated juices. Cover and cook until sausages register 160 degrees and sauce is thickened slightly, about 10 minutes. Season with salt and pepper to taste and serve.