- 4
Ingredients
- Vegetable oil spray
- 1 medium onion, diced
- 2 medium garlic cloves, minced
- 8 ounces low-fat turkey breakfast sausage links, cut into 1-inch pieces
- 2 large portobello mushrooms, gills and stems discarded, caps coarsely diced
- 3 large tomatoes, seeded if desired and diced
- 2 15-ounce cans no-salt-added navy beans or no-salt-added kidney beans, rinsed if desired and drained
- 1/2 cup fat-free, no-salt-added beef broth
- 2 strips turkey bacon, minced
- 2 sprigs of fresh rosemary
- 1 bay leaf
- 3/4 tsp. dried thyme, crumbled
- 3/4 tsp. dried sage
- 1/2 tsp. pepper
- 1/2 cup snipped fresh parsley
- 1/4 cup plain dried bread crumbs
Preparation
Step 1
Heat a stockpot or Dutch oven over medium heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the onion for 3 to 4 minutes, or until translucent, stirring occasionally.
Add the garlic. Cook for 1 minute, stirring constantly. Add the sausage. Cook for 2 to 3 minutes, or until the casings are lightly browned, stirring frequently. Stir in the mushrooms. Cook, covered, for 3 to 4 minutes, or until the mushrooms start to release their liquid and begin to soften.
Stir in the tomatoes, beans, broth, bacon, rosemary, bay leaf, thyme, sage and pepper. Reduce the heat and simmer, covered, for 15 minutes.
Stir in the parsley and bread crumbs. Increase the heat to medium and cook, uncovered, for 5 minutes, stirring occasionally.
Per serving: 415 calories, 12g fat, 52mg cholesterol, 556mg sodium, 50g carb, 12g fiber, 29g protein