Mary and Brian's Recipes

Cannellini Stew with Sausage and Kale and Cheese Toasts
Category Soups and Stews
Events:
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
Method
Preheat broiler. Heat the oil in a large saucepan over medium-high heat. Add minced garlic and sausage; saut� 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.
Rating: Unrated