Turkey Sausage and Tuscan Bean Stew

Kitchen cue: Using one of the many varieties of precooked smoked turkey sausage (portobella mushroom, artichoke, and garlic) for this Turkey Sausage and Tuscan Bean Stew will speed up your cooking time.

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Makes: 6  servings Prep 20 mins Start to Finish 1 hr


  • 1 teaspoon  olive oil
  • 1 pound  precooked smoked turkey sausage
  • 1 pound small bunch (1/2 lb.) lacinato or regular kale, stems and ribs discarded, leaves chopped
  • 2 ounce cans (15.5 oz. each) cannellini beans, rinsed and drained
  • 1 ounce can (28 oz.) plum tomatoes, drained and chopped, reserving 1 cup tomato juice
  • 1/4 cup  reduced-sodium chicken broth
  • 1 tablespoon  finely chopped fresh rosemary
  • 1/4 teaspoon  hot-pepper flakes, if desired
  • 1/4 cup  grated Parmigiano-Reggiano


1. Preheat oven to 400 degree F.

2. Heat oil in a medium nonstick skillet over moderately high heat until hot but not smoking. Brown sausages in skillet, turning occasionally until golden brown on all sides, about 5 minutes. Transfer sausages to a cutting board and cut crosswise diagonally into 1-inch-thick ovals. Saute kale in 4 batches in small skillet with sausage juices over moderately high heat, stirring until softened and kale starts to brown and crisp, 2 to 3 minutes per batch.

3. Stir together beans, tomatoes, reserved cup tomato juice, broth, rosemary, hot-pepper flakes, and kale in a shallow 2- to 2-1/2-quart ovenproof dish. Tuck in sausages and sprinkle evenly with Parmigiano-Reggiano.

4. Bake stew in middle of oven, uncovered, until bubbling, about 15 minutes.

5. Serve immediately from dish at table. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)285,
  • Fat, total(g)10,
  • chol.(mg)43,
  • sat. fat(g)4,
  • carb.(g)27,
  • fiber(g)7,
  • pro.(g)23,
  • sodium(mg)1239,
  • Percent Daily Values are based on a 2,000 calorie diet
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