Randy Mayor; Jan Gautro Photo by: Randy Mayor; Jan Gautro

Cannellini Stew with Sausage and Kale and Cheese Toasts

Try this dish with various flavored chicken sausages and other mild cheeses, such as fontina or mozzarella.

Cooking Light OCTOBER 2004

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


  • 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


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.

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

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Cannellini Stew with Sausage and Kale and Cheese Toasts Recipe