White Bean and Sausage Ragout with Tomatoes, Kale, and Zucchini

White Bean and Sausage Ragout with Tomatoes, Kale, and Zucchini Recipe
Randy Mayor
Chock-full of vegetables, this one-pot ragout—a thick, well-seasoned stew—warms up a chilly winter evening. If you've never had kale, this dish makes the most of its sweet, earthy flavor.


4 servings (serving size: 1 3/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 467
Caloriesfromfat 20 %
Fat 10.2 g
Satfat 2.3 g
Monofat 4.6 g
Polyfat 2.5 g
Protein 28.5 g
Carbohydrate 71.8 g
Fiber 15.4 g
Cholesterol 42 mg
Iron 8.8 mg
Sodium 764 mg
Calcium 370 mg


1 tablespoon olive oil
1/2 cup chopped onion
2 (4-ounce) links chicken sausage, cut into (1/2-inch) slices
1 zucchini, quartered and cut into (1/2-inch) slices (about 2 cups)
3 garlic cloves, peeled and crushed
6 cups chopped trimmed kale (about 1/2 pound)
1/2 cup water
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


Heat oil in a large skillet over medium-high heat. Sauté onion and sausage 4 minutes or until sausage is browned. Add zucchini and garlic; cook 2 minutes. Add kale and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Serve immediately.

Lia Huber,

Cooking Light

January 2005
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