White Bean and Sausage Ragout with Tomatoes, Kale and Zucchini

[bbenedict]

My DH and I made the entire dinner and it was delicious. We used a habanero and green chile chicken sausage. Wonderful blend of textures and flavors and very satisfying. The bruschetta was delicious, too and was good for sopping up juices from the ragout.

The suggested servings are 4. I think it would be more appropriate for 6. I KNOW, can you believe it? Sometimes their serving sizes are a little dinky. Not in this case. Good news is I have leftovers for lunch!

Give it a go. I think ya'll will enjoy it.

Bonnie

[Gilgamesh37]

I agree, this was wonderful. We pretty much doubled it and used chicken stock instead of water--served with some crusty flaxseed rolls, and it really was a terrific dish for a cold evening, filling and yet very healthy, with generous serving sizes.

[bbenedict]

I'm having leftovers for lunch. YUM! Have you tried the Tuscan Chicken Stew before? It is similar and just as delicious. Cannellini beans, spinach, chicken, roasted peppers and rosemary. Mmmmm!

Bonnie

[SusanMac]

Is this from Jan CL? Haven't run across this yet, but it sounds yummy

[bbenedict]

It is from the March 2000 issue. Also, the first CL Soups and Stews Supplement. Here's the recipe

1/2 tsp. dried rosemary, crushed
1/2 tsp. salt
1/4 tsp. black pepper
1 pound skinned, boned chicken breast, cut in 1 inch pieces
2 tsp. olive oil
2 tsp. bottle minced garlic
1/2 cup fat-free, less-sodium chicken broth
1 (15.5 ounce) can cannellinin beans or other white beans, rinsed and drained
1 (& ounce) bottle roasted red bell peppers, drained and cut into 1/2 inch pieces
3 1/2 cups torn spinach

Combine first 4 ingredients; toss well. Heat oil in a nonstick skillet over medium-high heat. Add chicken; saute 3 minutes. Add garlic; saute 1 minute. Add broth, beans, and peppers; bring to a boil. Reduce heat; simmer 10 minutes or until chicken is done. Stir in spinach; simmer 1 minute.

Yield: 4 servings (serving size 1 cup)

My DH and I usually get about 3 servings out of this. Also, I used baby spinach instead of tearing regular spinach.

Enjoy!

[beckms]

bbenedict--which recipe did you make? The one you just posted is different than the one in your thread title. The one in your thread title is from the January 2005 issue. I hope this is the one you meant, because I was eyeing it and your review is so enthusiastic!

White Bean and Sausage Ragout with Tomatoes, Kale, and Zucchini
From Cooking Light

Chock-full of vegetables, this colorful ragout warms up a chilly winter evening. Total time: 35 minutes.

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)
3 garlic cloves, peeled and crushed
6 cups chopped trimmed kale (about 1/2 pound)
1/2 cup water
2 (16-ounce) cans 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

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.

Yield: 4 servings (serving size: 1 3/4 cups)

NUTRITION PER SERVING
CALORIES 467(20% from fat); FAT 10.2g(sat 2.3g,mono 4.6g,poly 2.5g); PROTEIN 28.5g; CHOLESTEROL 42mg; CALCIUM 370mg; SODIUM 764mg; FIBER 15.4g; IRON 8.8mg; CARBOHYDRATE 71.8g

Lia Huber
Cooking Light, JANUARY 2005

[bbenedict]

Beckms,

I did make the Ragout from the Jan/Feb issue and it is delicious. I was just posting another similar recipe that my DH and I love. Thought if folks liked the Ragout they'd like to give the Tuscan Stew a try.

If I could only figure out how to do the quote. I've TRIED and never get a nice bold faced. Harumph!

Try the Ragout, you won't be disappointed.

Bonnie

[Laurielee]

I made this last night and it was yummy, I was at first turned off by the tomatoes in the title (I hate raw tomtateos) but cooked down they are fine. I got a rare "this is really good" from DH. I didnt have zuchinni so that was left out and I used gerards (sp) precooked italian chicken sausage) and only used 1 can on beans and left out the salt. the salt in the sausage was enough. and the best part is it was so simple to make

and I added edamame. My first time cooking with them, I recently asked here what to do with them and many said they go well in a succotash so I thought what the heck, and threw some in, they taste just like a regular bean like white bean to me.

Laurie

[helios7]

I was suprised by how much I enjoyed this dish! I made it with veggie sausage but otherwise as written, and it was very tasty. We got 4 healthy servings out of it, but were thrilled that they were that healthy and not minute.

This is going in my quick and easy weeknight meal file (note to self, time to make one!) for future quick meals. I'm glad to see I'm not the only one who enjoyed it.

[Aubergine]

Originally posted by Laurielee

and I added edamame. My first time cooking with them, I recently asked here what to do with them and many said they go well in a succotash so I thought what the heck, and threw some in, they taste just like a regular bean like white bean to me. Laurie

Laurie, i have to thank you for that idea! i'm always trying to come up with ways to encorporate edamame, and subbing for (or adding to) canned beans in a recipe like this makes perfect sense.

[Ralph]

Thumbs up here, too. Just served it with some garlic bread; I wasn't in the mood to put together the bruschetta.

VERY easy to get to the table.

[BethH]

Thanks for pointing this one out to me everyone! Made it last night and what a snap to put together! :p

My only change (besides a bit of extra garlic) was to use the Muir Glen fire roasted tomatoes. Gave it a little smoky flavor that we enjoyed.

There is a ton left too (just me and DH at home) -- I agree on the generous portion size. Simple and tasty.

[seannasad2k]

I also really liked this dish, although...I didn't use the chicken sausage. I made it last night, just omitted the meat and added a little crushed red pepper. I ate it with a seared tuna steak. Today, I am reheating and having it over whole wheat pasta. I was pleasantly surprised by how delicious such a simple recipe was.

[biondetta]

I love this recipe. I've made it quite a few times already. I'm not a tomato chunk fan, so I just add in a can of tomato sauce instead and I've been really happy with the flavor. I have a feeling I'll be making this again some time this week.

[Connor's mom]

We enjoyed it, but I did make some changes. All I had was frozen Trader Joe's spinach and fresh spinach may have been better instead of the kale. We had leftover brown rice that we served it over. DH and DS suggested something to spice it up a bit perhaps, but agreed this is a "keeper". I liked how quickly it came together.

[Xtina_in_WI]

Oh yum! I just made this tonight (first time cooking w/ kale) and *love* it. I made a few changes - subbed italian turkey sausage for chicken, used balsamic diced tomatoes, and chicken broth instead of water. It was nice, hearty, and filling. And it came together *so* quickly. I love one-dish meals like this! Can't wait for the leftovers in my lunch tomorrow :)

Try it, you'll love it.