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

White Bean and Sausage Ragout with Tomatoes, Kale, and Zucchini
Randy Mayor
Yield

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

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.