1 tbs olive oil
1/4 lb loose Italian style turkey sausage
2 tsp fennels seeds (optional – I did not use)
1 onion, chopped
1/2 head green cabbage (shredded)
2 garlic cloves (minced)
1 can (16 oz) white kidney or cannellini beans, rinsed & drained
2 cans (14 1/2 oz) fat free, reduced-sodium chicken broth
1 can (14 oz) Italian-style stewed tomatoes
- Warm oil in large non stick saucepan over medium heat. Add sausage and fennel seeds. Cook 10 minutes, or until sausage is no longer pink. Remove sausage to a small bowl, leaving drippings in the saucepan.
- Add onion to drippings in the saucepan. Cook 5 minutes, or until onion is tender. Stir in beans, broth, tomatoes (with juice) and sausage. Heat to boiling.
- Reduce heat to low, cover and simmer 20 minutes.
- 4 servings
- 252 calories, 14 g protein, 9 g fat, 8 gm fiber