Cannellini Stew with Sausage and Kale and Cheese Toasts

Cannellini Stew with Sausage and Kale and Cheese Toasts
Cannellini Stew with Sausage and Kale and Cheese Toasts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    * 2 teaspoons vegetable oil

  • 1

    * 1 teaspoon bottled minced garlic

  • 4

    * 4 (2-ounce) smoked turkey and duck sausages with fennel, cut into 1/4-inch-thick slices (such as Gerhard's)

  • 1

    * 1 cup water

  • 1

    * 1 cup fat-free, less-sodium chicken broth

  • 2

    * 2 (19-ounce) cans cannellini beans or other white beans, rinsed and drained

  • 4

    * 4 cups bagged chopped kale

  • 1/2

    * 1/2 teaspoon black pepper

  • 1/4

    * 1/4 teaspoon crushed red pepper

  • 1/8

    * 1/8 teaspoon salt

  • 2

    * 2 tablespoons fresh lemon juice

  • 6

    * 6 tablespoons (1 1/2 ounces) shredded provolone cheese

  • 6

    * 6 (1-ounce) slices French bread baguette

Directions

Preheat broiler. Heat the oil in a large saucepan over medium-high heat. Add minced garlic and sausage; sauté 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.

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