[beachgal]

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)

CALORIES 467 (20% from fat); FAT 10.2g (satfat 2.3g, monofat 4.6g, polyfat 2.5g); PROTEIN 28.5g; CARBOHYDRATE 71.8g; FIBER 15.4g; CHOLESTEROL 42mg; IRON 8.8mg; SODIUM 764mg; CALCIUM 370mg;
Cooking Light, JANUARY 2005