Fall Vegetable & Sausage Stew

• 份量: 8 servings
• 總時間: 55 minutes

食材

2 tablespoons olive oil

1 pound hot Italian turkey sausage, casings removed

1 cup chopped onion

½ cup thinly sliced celery

6 cloves garlic, minced

5 cups low-sodium chicken broth, divided

2 ½ pounds sweet potatoes, peeled and cut into 1-inch chunks (8 cups)

1 (15 ounce) can diced tomatoes with basil and oregano

1 teaspoon ground pepper

¼ teaspoon salt

12 fresh rosemary sprigs or 1 tsp. dried

6 cups curly kale, stemmed and torn

¼ cup grated Parmesan cheese

步驟

Heat oil in large heavy pot over medium-high heat. Add sausage; cook, stirring to crumble, until browned, 6 to 8 minutes. Transfer the sausage to a clean plate. Add onion, celery, and garlic to the pot; cook, stirring often, until softened, 3 to 4 minutes. Return the sausage and any accumulated juices to the pan.

Stir in 1 cup broth, scraping the bottom of the pot to loosen browned bits. Stir in sweet potatoes, tomatoes, the remaining 4 cups broth, pepper, and salt. If using fresh rosemary, tie the sprigs together with butcher's twine or secure in a cheesecloth bag. Add the rosemary bundle to the stew, gently pressing into the liquid (or sprinkle in the dried rosemary). Bring to a boil. Reduce to heat to low; simmer, uncovered, until the sweet potatoes are fork-tender, 15 to 20 minutes. Discard the rosemary sprigs, if using.

Stir in kale; cook until wilted, 1 to 2 minutes. Top each serving with Parmesan.

營養

• 卡路里: 37 kcal
• 總脂肪: 10 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 0 g
• 膽固醇: 35 mg
• 鈉: 738 mg
• 總碳水化合物: 37 g
• 膳食纖維: 6 g
• 總糖: 9 g
• 蛋白質: 15 g