Cannellini Stew with Sausage and Kale and Cheese Toasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Try this dish with various flavored chicken sausages and other mild cheeses, such as fontina or mozzarella. 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 fat-free, less-sodium chicken broth |
2 (19-ounce) cans cannellini beans or other white beans, rinsed and drained |
4 cups bagged chopped kale |
1/2 teaspoon black pepper |
1/4 teaspoon crushed red pepper |
1/8 teaspoon salt |
2 tablespoons fresh lemon juice |
6 tablespoons (1 1/2 ounces) shredded provolone cheese |
6 (1-ounce) slices french bread 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.
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