NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked Cannellini Beans

2 oz Lean Turkey Sausage

1 medium Carrot

1 Celery Stalk

1 medium Onion

2 cloves Garlic

1 cup Diced Tomatoes (No Salt Added)

1 cup chopped Kale

1/2 tbsp Extra Virgin Olive Oil

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  On a baking sheet, toss the chopped carrot, celery, and onion with 1/2 tablespoon olive oil, salt, and pepper. Roast in the oven for about 15 minutes until they begin to soften.

• 3

  Meanwhile, in a medium saucepan, heat a small skillet over medium heat and add a splash of olive oil if desired. Sauté the minced garlic for about 1 minute until fragrant.

• 4

  Add the turkey sausage to the skillet and cook until lightly browned, breaking it into small pieces.

• 5

  In a casserole-safe pot or Dutch oven, combine the roasted vegetables, sautéed garlic and turkey sausage, cooked white beans, diced tomatoes, chopped kale, dried thyme, dried rosemary, and bay leaf.

• 6

  Stir the mixture well and allow it to simmer on medium-low heat for about 10-15 minutes so the flavors meld together.

• 7

  Taste and adjust seasoning with salt and pepper if needed. Remove the bay leaf before serving.

• 8

  Serve hot as a comforting bowl of herb-roasted cassoulet.