Sausage and White Bean Ragout

Posted on Thursday, March 18th, 2010
Written by: Angela, Nutritionist

The flavorful sausage and bold escarole are filling additions to this French-accented stew. Substitute mustard greens to mimic the bitter flavor of escarole, or use spinach for milder flavor. Serve with a crusty baguette or rolls.

Serves 4  (serving size: 1 1/4 cups soup and 1 1/2 teaspoons cheese)


12  ounces  sweet turkey Italian sausage

Cooking spray

1  cup  prechopped onion

1  cup  cubed peeled red potatoes (about 6 ounces)

1/3  cup  chardonnay or other dry white wine

1  tablespoon  bottled minced garlic

1  (16-ounce) can cannellini beans or other white beans, rinsed and drained

1  (14-ounce) can fat-free, less-sodium chicken broth

4  cups  sliced escarole (about 4 ounces)

1  teaspoon  chopped fresh rosemary

2  tablespoons  grated fresh Parmesan cheese


Remove casings from sausage.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add Italian sausage and onion to pan, and cook for 4 minutes or until sausage browns, stirring to crumble. Drain sausage mixture well; return to pan. Stir in potatoes, wine, garlic, beans, and chicken broth; bring to a simmer. Cover and cook 7 minutes. Stir in escarole and rosemary, and cook for 4 minutes or until the escarole wilts, stirring occasionally. Ladle 1 1/4 cups soup into each of 4 shallow bowls, and sprinkle each serving evenly with 1 1/2 teaspoons cheese.

Angela Pifer, Certified Nutritionist

Seattle Based – I work Nationally through Skype

Categories: Select Recipes

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