Sausage, White Bean, and Kale Stew

Ingredients

2 Italian sausages (about 250 g total), removed from casings
1/2 large white onion, small dice
4 garlic cloves, thinly sliced
1/2 tbsp smoked paprika
2 tbsp tomato paste
2 (540 mL each) cans of white beans (cannellini beans), drained and rinsed
1 (400 mL) can of baby roma tomatoes or 1 (540 mL) can of crushed tomatoes
700 mL chicken broth (low sodium or homemade)
80 g kale (170 g with steams, about 1 bunch), stems removed, and cut into small (about bean-size) pieces
Olive oil
Salt and pepper

Set a dutch oven over medium heat. Add a light drizzle of olive oil. Add sausage, crumbling into small pieces with a wooden spoon and cook, stirring occasionally, until mostly browned.
Add the onions, season lightly with salt, and cook until just softened (3-4 minutes). Add the garlic and cook until just fragrant, about 1 minute.
Add the tomato paste and smoked paprika. Stir and cook until tomato paste is darkened and fragrant, about 1-2 minutes.
Add the drained beans, tomatoes, chicken broth, and a pinch of salt. Bring to a simmer and cook, stirring occasionally, until everything is well softened, about 15 minutes.
For a thicker stew, crush some beans and tomatoes against the side of the pot using a wooden spoon.
Add the kale, stir well, and simmer for 3-4 minutes until well wilted.
Season with salt and pepper to taste.

Serve with crusty bread.