Tuesday, December 30, 2014

Turkey Sausage, Escarole, and White Bean Stew

Want something on the table in under 30 minutes that's heathy, delicious, and tastes like it simmered for hours? I've got just the thing.

Serves 4
1 lb sweet (or hot) Italian turkey sausage
1 bunch escarole (about 1 lb), washed and cut into 1-inch thick pieces
1 (14 1/2 oz) can seasoned chicken broth with roasted vegetables and herbs
1 (15 1/2 oz) can cannellini beans, rinsed and drained
2 cups water
1/2 cup chopped basil
1/2 tsp freshly ground pepper
Optional:  freshly grated cheese (I used Asiago)

Spray a large Dutch oven with nonstick olive oil spray and set over medium-low heat. Add the sausage and cook, turning occasionally, until browned and cooked through (about 12 minutes). Transfer to a cutting board; slice when cool enough to handle.

Return sausage to the same Dutch oven; add the escarole, broth, beans, and water. Bring the stew to a boil, then lower heat and simmer about 10 minutes, until escarole is tender. Stir in the basil and pepper. Serve at once with grated cheese, if desired. Looking forward to leftovers!

Per serving (1 1/2 cups):  234 cal; 10 g fat; 3 g sat fat; 16 g carb; 6 g fiber; 19 g prot (6 PP)
While "stew" may be a misnomer, the heartiness of this dish made it particularly welcome on a blustery day. If I hadn't had to sample some cookies I'd baked that morning, I'd have served it with some garlic bread. It was, however, a points-friendly dinner with great flavor.

1 comment:

  1. That sounds wonderful! I love that sort of thick soup.


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