Ingredients Jump to Instructions ↓

  1. 1/2 pound reduced-fat kielbasa or Polish sausage, cut into 1/2-inch cubes

  2. 1 cup chopped onion

  3. 2 medium carrots, thinly sliced

  4. 2 celery ribs, chopped

  5. 1 garlic clove, minced

  6. 1 can (14-1/2 ounces) diced tomatoes, drained

  7. 3/4 cup reduced-sodium chicken broth

  8. 1 bay leaf

  9. 1/2 teaspoon dried thyme

  10. 1/4 teaspoon pepper

  11. 1/8 teaspoon ground cloves

  12. 2 cans (15-1/2 ounces each ) great northern beans, rinsed and drained

  13. 1-1/2 cups soft bread crumbs

  14. 2 tablespoons butter, melted

  15. 2 tablespoons minced fresh parsley

Instructions Jump to Ingredients ↑

  1. In a nonstick saucepan coated with cooking spray, cook and stir the sausage, onion, carrots, celery and garlic for 4-5 minutes or until onion is tender. Stir in the tomatoes, broth, bay leaf, thyme, pepper and cloves. Bring to a boil. Reduce heat; simmer, uncovered, for about 15 minutes or until carrots are tender and liquid is slightly thickened. Discard bay leaf. Stir in beans. Transfer to a 2-qt. baking dish coated with cooking spray. Combine the bread crumbs, butter and parsley. Sprinkle over sausage mixture. Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly and top is golden brown. Yield: 6 servings.


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