Cannellini Stew With Sausage And Kale And Cheese Toasts

• 2 teaspoons vegetable oil
• 1 teaspoon bottled minced garlic
• 4 (2-ounce) smoked turkey and duck sausages with fennel, cut into 1/4-inch-thick slices (such as Gerhard's)
• 1 cup water
• 1 cup fat-free, less-sodium chicken broth
• 2 (19-ounce) cans cannellini beans or other white beans, rinsed and drained
• 4 cups bagged chopped kale
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper
• 1/8 teaspoon salt
• 2 tablespoons fresh lemon juice
• 6 tablespoons (1 1/2 ounces) shredded provolone cheese
• 6 (1-ounce) slices French bread baguette

1. Preheat broiler.
2. Heat the oil in a large saucepan over medium-high heat. Add minced garlic and sausage; saute 1 minute. Add water, broth, and beans; bring to a boil. Stir in kale, black pepper, red pepper, and salt; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until kale is tender. Remove from heat; stir in lemon juice.
3. While soup simmers, sprinkle 1 tablespoon cheese over each bread slice; broil 1 minute or until cheese melts. Serve toasts with soup.

vegetable oil, garlic, turkey, water, chicken broth, cannellini beans, kale, black pepper, red pepper, salt, lemon juice, provolone cheese, bread

Taken from www.myrecipes.com/recipe/cannellini-stew-with-sausage-kale-cheese-toasts (may not work)