QUICK & EASY
Five quick and easy dinners on your table in 30 minutes or less!
Five family dinners, each ready in 30 minutes or less
MAKES 8 SERVINGS
300 g salami, casings removed, halved lengthwise and thinly sliced crosswise 2 leeks (white and light green parts only), chopped 2 carrots, thinly sliced 3 cloves garlic, minced 1 tbsp each dried oregano and dried sage 4 cups sodium-reduced chicken broth 2½ cups water 2 cans (each 540 ml) sodium-reduced cannellini beans, drained and rinsed 6 cups thinly sliced stemmed kale 2 to 3 tbsp lemon juice shaved Parmesan cheese (optional) 1 tsp olive oil (optional)
In Dutch oven or large heavybottomed saucepan, cook salami over medium heat until browned, 4 to 6 minutes; using slotted spoon, remove salami to bowl. Set aside. In same pan, cook leeks and carrots until softened, 3 to 5 minutes; stir in garlic, oregano and sage. Add broth and water; bring to boil. Reduce heat, cover and simmer for 10 minutes.
Increase heat to medium; stir in salami, beans and kale. Simmer for 5 minutes. Remove from heat; add lemon juice to taste and Parmesan (if using). Drizzle with oil (if using).
PER SERVING about 304 cal, 18 g pro, 15 g total fat (5 g sat. fat), 27 g carb (9 g dietary fibre, 5 g sugar), 30 mg chol, 1,014 mg sodium, 582 mg potassium. % RDI: 10% calcium, 21% iron, 68% vit A, 30% vit C, 33% folate.