Cannellini Stew with Sausage and Kale and Cheese Toasts

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

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Nutritional Information

Amount per serving
  • Calories: 349
  • Calories from fat: 26%
  • Fat: 10.2g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 2.7g
  • Protein: 19.3g
  • Carbohydrate: 45.3g
  • Fiber: 8.5g
  • Cholesterol: 39mg
  • Iron: 4.9mg
  • Sodium: 981mg
  • Calcium: 214mg

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

  1. Preheat broiler.
  2. 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.
  3. While soup simmers, sprinkle 1 tablespoon cheese over each bread slice; broil 1 minute or until cheese melts. Serve toasts with soup.
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