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

Randy Mayor
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Chock-full of vegetables, this one-pot ragouta thick, well-seasoned stewwarms 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




