Cassoulet

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This is a variation on the traditional French casserole, Cassoulet, made with sausage, beans, tomatoes, kale and topped with crunchy, buttery bread crumbs. It got 2 big thumbs up from my daughter.

Ingredients:

• 1 Tbsp olive oil
• 12 oz Italian sausage
• 1 onion, diced
• 2 c carrot, shredded
• 3 cloves garlic, minced
• 14.5 oz fire-roasted diced tomatoes
• 1 can (19 oz) white kidney beans
• 1 c chicken broth
• 2 c kale, chopped
• 1 Tbsp fresh thyme
• 1 bay leaf
• 1 Tbsp butter
• 1 c panko bread crumbs
• 1/2 tsp salt
• 1/4 tsp black pepper

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Directions:

1. Preheat oven to 375 degrees. Grease a 9 x 13 baking pan or casserole dish.
2. Heat butter in a small frying pan. Add bread crumbs and toast until lightly brown. Remove to a small dish to cool.
3. Heat olive oil in a large cast iron or cooking pot. Add the sausage and brown. Drain excess fat off.
4. Add the onion, carrots and garlic. Cook 1-2 minutes until softened.
5. Add in the tomatoes, kidney beans and chicken broth. Bring to a boil.
6. Add kale, thyme, bay leaf, salt & pepper.
7. Turn into the prepared baking pan or casserole dish. Top with toasted bread crumbs. Cover with tin foil.
8. Bake for 15 minutes. Remove the tin foil, then bake for another 10 minutes.

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Nutritional Information*

• Servings: 6
• Calories per serving: 422
• Total Fat: 17 g
• Saturated Fat: 6.1 g
• Total Carbohydrates: 47.2 g
• Dietary Fiber: 13.6 g
• Sugar: 10.9 g
• Protein: 19.8 g

*Nutritional Information estimated using MyFitnessPal