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Tuscan Bean & Kale Stew Recipe | Healthy Italian Soup Recipes - Clean Eating Magazine

Tuscan Bean & Kale Stew

This rustic-style stew contains hearty cannellini beans and turkey sausage for a filling meal.
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Tuscan Bean & Kale Stew recipe

The secret ingredient to that distinct flavor? Saffron. Though it may be spendy, a little goes a long way.

  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • 2 cups low-sodium chicken broth
  • 2 pinches saffron threads
  • 2 tsp olive oil
  • 12 oz raw mild Italian turkey sausage, cut into 1-inch chunks (TIP: Use kitchen shears to cut sausage.)
  • 2 small shallots, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1/4 tsp ground black pepper
  • 1/8 tsp sea salt
  • 3 cups grape tomatoes
  • 2 cups BPA-free canned cannellini beans
  • 2 cups loosely packed shredded kale
  • 2 cups loosely packed baby spinach

Preparation

1. In a small saucepan on medium, bring broth to simmer. Add saffron and remove from heat. Set aside.

2. In a large saucepan on medium-high, heat oil. Add sausage and cook, stirring occasionally, until well browned on all sides, 5 to 7 minutes. Add shallots, garlic, thyme, pepper and salt and cook, stirring frequently, until shallots are softened and garlic is fragrant, about 2 minutes. Add tomatoes, beans and reserved broth and bring to a simmer. Reduce heat to medium-low and simmer for 15 minutes.

3. Add kale and spinach and cook, stirring occasionally, until greens are wilted, 1 to 2 minutes more.

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 307
  • Carbohydrate Content: 28.5 g
  • Cholesterol Content: 75 mg
  • Fat Content: 11 g
  • Fiber Content: 8 g
  • Protein Content: 26 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 904 mg
  • Sugar Content: 4 g
  • Monounsaturated Fat Content: 2 g
  • Polyunsaturated Fat Content: 1 g