Cannellini Stew with Sausage and Kale and Cheese Toasts

By á-3672

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

Details

Servings 6

Preparation

Step 1

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.