Lunch: Sausage with Beans and Escarole
Ingredients
12 ounces chicken sausage with Mediterranean seasonings, cut into 1/4-inch rounds
1 15-oz. can cannellini beans, drained and rinsed
1 15-oz. can garbanzo beans, drained and rinsed
1 28-oz. can whole tomatoes, drained and chopped
1 1/2 cups canned low-sodium chicken broth
1 bay leaf
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1 small head escarole, chopped
1/4 cup coarsely grated Parmesan
2 tablespoons chopped fresh parsley
Salt and pepper
Instructions
Combine sausage, beans, tomatoes, broth, bay leaf, thyme and red pepper in slow cooker and cook on low heat setting for 4 hours.
Stir in escarole and cook an additional 5 to 8 minutes, until just wilted. Stir in Parmesan and parsley. Season to taste with salt and pepper and serve.
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Nutrition Facts
Serving Size: 6
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |