Cannellini Stew With Sausage and Kale |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Recipe is from Cooking Light. Ingredients:
2 teaspoons vegetable oil |
1 teaspoon bottled minced garlic |
4 (2 ounce) smoked turkey and duck sausages with fennel, cut into 1/4-inch-thick slices (such as gerhard's) |
1 cup water |
1 cup reduced-sodium fat-free chicken broth |
2 (19 ounce) cans cannellini beans or 2 (19 ounce) cans other white beans, rinsed and drained |
4 cups bagged chopped kale |
1/2 teaspoon black pepper |
1/4 teaspoon crushed red pepper flakes |
1/8 teaspoon salt |
2 tablespoons fresh lemon juice |
6 tablespoons shredded provolone cheese |
french baguette |
Directions:
1. Preheat broiler.
2. 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.
3. While soup simmers, sprinkle 1 tablespoon cheese over each bread slice; broil 1 minute or until cheese melts. Serve toasts with soup.
|
|