White bean and sausage ragout with tomatoes, kale, and zucchini from Cooking Light The Essential Dinner Tonight Cookbook: Over 350 Delicious, Easy, and Healthy Meals by Cooking Light Magazine

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Accompaniments: Garlic-rosemary bruschetta

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Notes about this recipe

  • wcassity on June 16, 2020

    Made it for a third time, loved it again. Used chicken sausage links with jalapeño. A hearty, quick-cooking stew. Added red pepper flakes, lots of salt and pepper, and lots of olive oil at the end for flavor.

  • Aggie92 on March 03, 2016

    This is a yummy, belly warming dinner. Since I used an Italian-style chicken sausage, I decided to play up the seasoning a bit more. I added 1/2 tsp. fennel seeds, 1/4 tsp. crushed red pepper, and 1 tsp. Italian seasoning. After reading the reviews online, I also opted to double the amount of liquid and used half white wine and half chicken broth. Cooking time was a bit longer than stated, my zucchini just took forever to soften. Probably due to high altitude, sometimes veggies just take forever to cook at 6200 ft. Served with some freshly grated Parmesan cheese.

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