Sausage with Beans and Escarole

Yield: 6 Servings
Cost per Serving: $1.86
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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 285
  • Fat: 10g
  • Saturated fat: 3g
  • Protein: 20g
  • Carbohydrate: 30g
  • Fiber: 10g
  • Cholesterol: 47mg
  • Sodium: 413mg

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

Preparation

  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.
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