White Bean and Sausage Ragout with Tomatoes, Kale, and Zucchini

26 Apr

This was delicious and quick to make. The original recipe calls for 3 cloves of garlic – when I made it, it was definitely too garlicky for me. Also called for 2 cans of beans – I just used 1.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 (4-ounce) links chicken sausage, cut into (1/2-inch) slices
  • 1 zucchini, quartered and cut into (1/2-inch) slices (about 2 cups)
  • 1 garlic clove, peeled and crushed
  • 6 cups chopped trimmed kale (about 1/2 pound)
  • 1/2 cup water
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. Heat oil in a large skillet over medium-high heat. Sauté onion and sausage 4 minutes or until sausage is browned. Add zucchini and garlic; cook 2 minutes. Add kale and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Serve immediately.

White Bean and Sausage Ragout with Tomatoes, Kale, and Zucchini

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