I love Cooking Light magazine. I haven’t cooked anything out of it since I bought a subscription though, but have tagged many (lol)! I did buy Cooking Light’s Cooking Through the Seasons when Borders bookstores were going out of business. It was a great time to stock up on cookbooks!
I made this a breezy afternoon and there weren’t that many leftovers for the next day. It was delicious, chock full of vegetables, and quick to make. It was colorful and seasoned well. I think carrots would have made a great addition, but it was great just the way it was.
White Bean & Sausage Ragout with Tomatoes, Kale, and Zucchini
Adapted from Cooking Through The Seasons
Ingredients:
1 Tbsp. olive oil
1/2 cup yellow onion, chopped
12 oz. chicken apple sausage, cut into 1/2-inch slices
2 cups zucchini, quartered and cut into 1/2-inch slides
3 garlic cloves, minced
6 cups kale, chopped and trimmed
1/2 cup low sodium chicken broth
2-16 oz cans cannellini beans
1-14.5 oz. can diced tomatoes, undrained
1/4 tsp. sea salt
1/4 tsp. ground black pepper
Directions:
1. Heat oil in a large skillet over medium high heat; saute onions and sausage for 4 minutes or until sausage has browned. Add zucchini and garlic and cook for 2 minutes. Add remaining ingredients and bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Serve immediately.
