• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Cannellini Stew with Sausage and Kale and Cheese Toasts

  • 6servings
  • 349calories

Add to MenuAdd to Calendar

Source: www.myrecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsCopper, Natrium, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons vegetable oil

  2. 1 teaspoon bottled minced garlic

  3. 4 (2-ounce) smoked turkey and duck sausages with fennel, cut into 1/4-inch-thick slices (such as Gerhard's)

  4. 1 cup water

  5. 1 cup fat-free, less-sodium chicken broth

  6. 2 (19-ounce) cans cannellini beans or other white beans, rinsed and drained

  7. 4 cups bagged chopped kale

  8. 1/2 teaspoon black pepper

  9. 1/4 teaspoon crushed red pepper

  10. 1/8 teaspoon salt

  11. 2 tablespoons fresh lemon juice

  12. 6 tablespoons (1 1/2 ounces) shredded provolone cheese

  13. 6 (1-ounce) slices French bread baguette

Instructions Jump to Ingredients ↑

  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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback