White Bean and Sausage Ragout {with Tomatoes, Kale and Zucchini}

White Bean and Sausage Ragout {with Tomatoes, Kale and Zucchini} is a one-pot recipe built around olive oil, chopped onion and chicken apple sausages. Plan on 6 Servings and about 28 minutes.

• Yield 6 Servings
• Ready in 28 minutes
• Prep 10 minutes
• Cook 18 minutes

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 12 ounces chicken apple sausages (cut into (1/2-inch) slices)
• 1 medium zucchini (quartered and cut into (1/2-inch) slices (about 2 cups))
• 3 cloves garlic (peeled and crushed)
• 1/2 cup water
• 2 cans (16-ounces each) white beans (like Great Northern, rinsed and drained)
• 1 (14.5-ounce) can diced tomatoes (undrained)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 cups chopped trimmed kale (about 1/2 pound)

Instructions

1. In a large 12-inch nonstick skillet, heat the oil over medium heat until it is hot and ripping.
2. Add the onion and sausage and sauté for about 4 minutes until the sausage is brown and the onion is translucent.
3. Add the zucchini and garlic and cook for 2 more minutes, stirring often. Add the water, beans, tomatoes, salt and pepper. Stir. Add the kale and without stirring it in - because at this point the skillet will be very full - cover the skillet.
4. Simmer the ragout for 10 minutes, covered, until the mixture is heated and the kale is completely wilted. Remove the lid, stir the kale into the ragout. Serve immediately.

Give it a minute off the heat, then serve it while it is still hot.