Cannellini Stew with Sausage and Kale and Cheese Toasts

Ingredients

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

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