Rating: 4 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Try this dish with various flavored chicken sausages and other mild cheeses, such as fontina or mozzarella.

Recipe by Cooking Light October 2004


Credit: Randy Mayor; Jan Gautro

Recipe Summary test

6 servings (serving size: 1 cup stew and 1 toast)


Ingredient Checklist


Instructions Checklist
  • Preheat broiler.

  • Heat the oil in a large saucepan over medium-high heat. Add minced garlic and sausage; sauté 1 minute. Add water, broth, and beans; bring to a boil. Stir in kale, black pepper, red pepper, and salt; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until kale is tender. Remove from heat; stir in lemon juice.

  • While soup simmers, sprinkle 1 tablespoon cheese over each bread slice; broil 1 minute or until cheese melts. Serve toasts with soup.

Nutrition Facts

349 calories; calories from fat 26%; fat 10.2g; saturated fat 3.6g; mono fat 1.7g; poly fat 2.7g; protein 19.3g; carbohydrates 45.3g; fiber 8.5g; cholesterol 39mg; iron 4.9mg; sodium 981mg; calcium 214mg.