SAUSAGE, CAPSICUM & KALE CASSOULET
PREP + COOK TIME 45 mins SERVES 6
1 tablespoon olive oil 400g sausages (choose good herby ones; check label for GF) 1 onion, chopped 2 cloves garlic, crushed 1 celery stalk, finely chopped 1 capsicum, de-seeded and chopped 700g passata sauce 2-2½ cups chicken stock 1 teaspoon dried oregano 1 teaspoon dried basil ½ teaspoon dried chilli flakes 120g kale, washed and finely chopped (approx 3 packed cups) 1 400g can cannellini beans, rinsed fresh parsley to garnish (optional) 1 Heat olive oil in a large pan, cook the sausages until brown and cooked through. Remove from the pan and set aside. To the pan add onion, garlic, celery and capsicum and cook gently until onion is translucent and vegetables are becoming tender. 2 Add passata to the pan, then mix in the stock, herbs and chilli flakes and bring to a simmer. Stir in half of kale. When kale has wilted, add the remaining kale, stir to combine, and return to a simmer. 3 When sausages are cool enough to handle, slice into thick chunks and add them to the pan. Simmer gently for 20 minutes until kale is tender. 4 Add cannellini beans and simmer until heated through. Add a splash more stock if needed. Serve garnished with parsley if you like.
PER SERVE Energy 355kcal, 1487kj • Protein 16g • Total Fat 19.7g • Saturated Fat 6.7g • Carbohydrate 23.3g • Fibre 10.3g • Sodium 1063mg • Sugar 12g