Vegetable Medley Stew with White Beans + Chicken Sausage
Prep time: 
Cook time: 
Total time: 
Yield: 4 to 6 servings
 
Ingredients
  • 2 tablespoons olive oil
  • ¾ lb (340 g) fully cooked chicken sausage, thinly sliced
  • 1 large onion, chopped
  • 1 lb (455 g) kale, rinsed, tough center ribs removed, and chopped
  • 2 cups (475 ml) low-sodium chicken stock (or water), plus more as needed
  • 6 large cloves garlic, minced
  • 2 medium zucchini (400 g), chopped
  • 1 medium yellow summer squash (200 g), chopped
  • 1 (14.5 oz/411 g) can no-salt-added crushed tomatoes, with juices
  • 1 tablespoon soy or tamari sauce
  • ¾ teaspoon turmeric
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 (15.5 oz/439 g) can no-salt-added white beans, rinsed and drained
  • 3 tablespoons minced fresh parsley
Instructions
  1. Heat the oil in 5.5 quart pot over medium-high to high heat; add the sausage and cook until browned, about 5 to 7 minutes. Use a slotted spoon to transfer the sausage to a bowl and set aside.
  2. Add the onion, kale, and stock; cover the pot and cook until the kale is wilted, about 5 to 7 minutes, stirring occasionally.
  3. Stir in the garlic, zucchini, yellow summer squash, crushed tomatoes, soy sauce, turmeric, salt, and pepper and cook (with the lid cocked open if you want it to be a thick stew like the one pictured) until the veggies are tender, about 5 to 7 minutes, stirring occasionally.
  4. Stir in the browned sausage, white beans, and parsley, and cook until everything is warm, about 2 minutes.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/what-i-eat-when-no-one-is-looking-and-a-recipe-for-vegetable-medley-stew-with-white-beans-chicken-sausage/