Cannellini Stew with Sausage and Kale and Cheese Toasts

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Ingredients

2 teaspoons vegetable oil
1 teaspoon minced garlic (bottled)
8 ounces sausages (turkey and duck, with fennel, cut into 1/4-inch-thick slices, such as Gerhard's)
1 cup water
1 cup fat free less sodium chicken broth
38 ounces cannellini beans (or other white beans, rinsed and drained)
4 cups kale (bagged chopped)
1/2 teaspoons black pepper
1/4 teaspoons crushed red pepper
1/8 teaspoons salt
2 tablespoons fresh lemon juice
6 tablespoons provolone cheese (shredded)
6 ounces french baguette
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