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

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.

Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 467
  • Calories from fat: 20%
  • Fat: 10.2g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 2.5g
  • Protein: 28.5g
  • Carbohydrate: 71.8g
  • Fiber: 15.4g
  • Cholesterol: 42mg
  • Iron: 8.8mg
  • Sodium: 764mg
  • Calcium: 370mg

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

Preparation

  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.
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White Bean and Sausage Ragout with Tomatoes, Kale, and Zucchini Recipe at a Glance

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