White Bean and Sausage Ragout with Tomatoes, Kale, and Zucchini

Chock-full of vegetables, this one-pot ragout—a thick, well-seasoned stew—warms up a chilly winter evening. If you've never had kale, this dish makes the most of its sweet, earthy flavor.

Yield: 4 servings (serving size: 1 3/4 cups)

Ingredients

• 1  tablespoon  olive oil
• 1/2  cup  chopped onion
• 2  (4-ounce) links chicken sausage, cut into (1/2-inch) slices
• 1  zucchini, quartered and cut into (1/2-inch) slices (about 2 cups)
• 3  garlic cloves, peeled and crushed
• 6  cups  chopped trimmed kale (about 1/2 pound)
• 1/2  cup  water
• 2  (16-ounce) cans cannellini beans or other white beans, rinsed and drained
• 1  (14.5-ounce) can diced tomatoes, undrained
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper

Preparation

Heat oil in a large skillet over medium-high heat. Sauté onion and sausage 4 minutes or until sausage is browned. Add zucchini and garlic; cook 2 minutes. Add kale and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Serve immediately.

Nutritional Information

Calories:

467 (20% from fat)

Fat:

10.2g (sat 2.3g,mono 4.6g,poly 2.5g)

Protein:

28.5g

Carbohydrate:

71.8g

Fiber:

15.4g

Cholesterol:

42mg

Iron:

8.8mg

Sodium:

764mg

Calcium:

370mg