Tuscan White Beans with Sausage and Parmesan
Nutrition
Calories: 370 kcalCarbohydrates: 36 gProtein: 28 gFat: 14 gSaturated Fat: 4 gCholesterol: 20 mgSodium: 970 mgFiber: 12 gSugar: 4 g
Ingredients
- Salt and pepper
- 1 bunch broccoli rabe ends trimmed and cut into 1" pieces
- 8 oz. sweet Italian sausage casings removed
- 2 Tbsp. extra-virgin olive oil
- 4 garlic cloves sliced thin
- 1 tsp. minced fresh rosemary
- 1/4 tsp. red pepper flakes
- 2 15-oz. cans cannellini beans, drained and rinsed
- 1 cup low-sodium chicken broth
- 1/4 cup grated Parmesan cheese
Instructions
- 1. Bring a large pot of salted water to a boil over high heat. Add broccoli rabe and cook until crisp-tender, about 3 minutes; drain and rinse under cold water until chilled; set aside.
- 2. Add sausage to a large nonstick skillet and cook over medium heat until well-browned, breaking up into small pieces with a spoon, 8 to 10 minutes; transfer to a bowl and set aside.
- 3. Heat oil in now-empty skillet over medium heat until shimmering. Add garlic, rosemary, and red pepper flakes and cook, stirring occasionally, until garlic begins to brown, about 30 seconds. Add beans and broccoli rabe and cook, stirring occasionally, for 1 minute. Pour in the broth, bring to a simmer, and cook for 5 more minutes. Remove from heat and season with salt and pepper to taste.
- 4. To serve, divide beans among four bowls and sprinkle evenly with reserved sausage and cheese.
- Source: Hannaford fresh Magazine, January - February 2018