Cannellini Stew with Sausage and Kale and Cheese Toasts

Cannellini Stew with Sausage and Kale and Cheese Toasts
Photo by Randy Mayor


  • 6 (1-ounce) slices French bread baguette
  • 4 (2-ounce) smoked turkey and duck sausages with fennel, cut into 1/4-inch-thick slices (such as Gerhard's)
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons vegetable oil
  • 2 (19-ounce) cans cannellini beans or other white beans, rinsed and drained
  • 1 cup fat-free, less-sodium chicken broth
  • 4 cups bagged chopped kale
  • + 6 more ingredients
    • 1/8 teaspoon salt
    • 1 cup water
    • 1 teaspoon bottled minced garlic
    • ½ teaspoon black pepper
    • 6 tablespoons (1 1/2 ounces) shredded provolone cheese
    • ¼ teaspoon crushed red pepper

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...

View full recipe at My Recipes


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