Tus­can Bean & Kale Stew


Clean Eating - - RECIPES -

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

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