This is the season for comfort food on the lighter side. It’s not quite warm enough for salads and barbecues every day but we’re getting tired of the heavy foods that have kept us nourished all winter. This is the perfect recipe to bridge the gap. It’s nourishing and warm while still being light, in flavour and on fat.
I seem to find myself with a fridge full of both and kale and zucchini these days, and as a result this has been a go-to as of late. It’s so quick to throw together that it’s kind of hard to pass up. I can’t usually get my family to eat zucchini unless it’s in cake or quick bread form. But, none of them have batted an eye eating it in this comforting ragout.
This recipe calls for chicken sausage, I have also subbed with homemade italian sausage (which is lower in fat when using lean ground pork) when I’ve had everything on hand and wanted to make it on a whim. I would say the most important thing is to use a flavourful sausage because it contributes it’s fair share of flavour into this dish. In that way I lean towards homemade sausage as it is very packed with flavour, but if you have a flavourful chicken sausage that you love that would be great too.
- ½ onion, chopped
- ½ pound chicken sausage (or desired low-fat sausage), cut into ½ inch slices
- 1 medium zucchini, quartered and cut into ½ inch slices
- 3 garlic cloves, minced
- 1 bunch kale, removed from stems and torn into bites sized pieces
- ½ cup chicken broth
- 2 (16 oz) cans white beans, rinsed and drained
- 1 (14.5 oz) can diced tomatoes
- ½ teaspoon salt
- ¼ teaspoon peper
- Heat a large skillet over medium-high heat with a small bit of oil. Add onion and sausage, cook, stirring often, until sausage is browned. Add zucchini and garlic. Cook 2 minutes. Add remaining ingredients. Bring to a boil. Cover, reduce heat and let simmer for 10 minutes or until sausage is cooked through.
Adapted from Cooking Light.