Tuscan Bean & Kale Stew
SERVES 4. HANDS-ON TIME: 20 MINUTES. TOTAL TIME: 50 MINUTES.
This rustic-style stew contains hearty cannellini beans and turkey sausage for a filling meal.
2 cups low-sodium chicken broth 2 pinches saffron threads 2 tsp olive oil
12 oz raw mild Italian turkey sausage, cut into 1-inch chunks (TIP: Use kitchen shears to cut sausage.) 2 small shallots, thinly sliced 2 cloves garlic, minced ½ tsp dried thyme ¼ tsp ground black pepper 1/8 tsp sea salt 3 cups grape tomatoes 2 cups BPA-free canned cannellini beans 2 cups loosely packed shredded kale 2 cups loosely packed baby spinach
1. In a small saucepan on medium, bring broth to simmer. Add saffron and remove from heat. Set aside.
2. In a large saucepan on mediumhigh, heat oil. Add sausage and cook, stirring occasionally, until well browned on all sides, 5 to 7 minutes. Add shallots, garlic, thyme, pepper and salt and cook, stirring frequently, until shallots are softened and garlic is fragrant, about 2 minutes. Add tomatoes, beans and reserved broth and bring to a simmer. Reduce heat to medium-low and simmer for 15 minutes.
3. Add kale and spinach and cook, stirring occasionally, until greens are wilted, 1 to 2 minutes more.
PER SERVING (1/4 of recipe): Calories: 307, Total Fat: 11 g, Sat. Fat: 3 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 1 g, Carbs: 28.5 g, Fiber: 8 g, Sugars: 4 g, Protein: 26 g, Sodium: 904 mg, Cholesterol: 75 mg