INGREDIENTS
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1 quart low-sodium chicken broth
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2 cups water
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2 tablespoons tomato paste
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1 chopped onion
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1 cup diced fennel
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1/2 cup chopped celery
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1 14 ounce can drained cannellini beans
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1/2 teaspoon kosher salt
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1 28 ounce can diced tomatoes
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1 bay leaf
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1/2 teaspoon dried thyme
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1 pound hot Italian sausage (casings removed)
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2 cups cooked orecchiette
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2 cups chopped kale or Swiss chard