Cannellini Stew with Sausage and Kale and Cheese Toasts

Cannellini Stew with Sausage and Kale and Cheese Toasts Recipe
Randy Mayor; Jan Gautro
Try this dish with various flavored chicken sausages and other mild cheeses, such as fontina or mozzarella.

Yield:

6 servings (serving size: 1 cup stew and 1 toast)

Recipe from

Cooking Light

Nutritional Information

Calories 349
Caloriesfromfat 26 %
Fat 10.2 g
Satfat 3.6 g
Monofat 1.7 g
Polyfat 2.7 g
Protein 19.3 g
Carbohydrate 45.3 g
Fiber 8.5 g
Cholesterol 39 mg
Iron 4.9 mg
Sodium 981 mg
Calcium 214 mg

Ingredients

2 teaspoons vegetable oil
1 teaspoon bottled minced garlic
4 (2-ounce) smoked turkey and duck sausages with fennel, cut into 1/4-inch-thick slices (such as Gerhard's)
1 cup water
1 cup fat-free, less-sodium chicken broth
2 (19-ounce) cans cannellini beans or other white beans, rinsed and drained
4 cups bagged chopped kale
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/8 teaspoon salt
2 tablespoons fresh lemon juice
6 tablespoons (1 1/2 ounces) shredded provolone cheese
6 (1-ounce) slices French bread baguette

Preparation

Preheat broiler.

Heat the oil in a large saucepan over medium-high heat. Add minced garlic and sausage; sauté 1 minute. Add water, broth, and beans; bring to a boil. Stir in kale, black pepper, red pepper, and salt; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until kale is tender. Remove from heat; stir in lemon juice.

While soup simmers, sprinkle 1 tablespoon cheese over each bread slice; broil 1 minute or until cheese melts. Serve toasts with soup.

Note:

Allison Fishman,

October 2004
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