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.

Allison Fishman,

Cooking Light

October 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note