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Sausage with Beans and Escarole

Prep time 10 mins
Cook time 4 hrs
Yield

6 Servings

Ingredients

  • 12 ounces chicken sausage with Mediterranean seasonings, cut into 1/4-inch rounds
  • 1 15-oz. can cannellini beans, drained and rinsed
  • 1 15-oz. can garbanzo beans, drained and rinsed
  • 1 28-oz. can whole tomatoes, drained and chopped
  • 1 1/2 cups canned low-sodium chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper
  • 1 small head escarole, chopped
  • 1/4 cup coarsely grated Parmesan
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper

Nutrition Information

  • calories 285
  • fat 10 g
  • satfat 3 g
  • protein 20 g
  • carbohydrate 30 g
  • fiber 10 g
  • cholesterol 47 mg
  • sodium 413 mg

How to Make It

  1. Combine sausage, beans, tomatoes, broth, bay leaf, thyme and red pepper in slow cooker and cook on low heat setting for 4 hours.

  2. Stir in escarole and cook an additional 5 to 8 minutes, until just wilted. Stir in Parmesan and parsley. Season to taste with salt and pepper and serve.