Chicken Sausage, Fennel, and White Bean Stew
Ingredients
- 1 (12-oz) pkg sun-dried tomato and basil chicken sausage links, casings removed
- 1 Tbsp canola oil
- 1 (32-oz) carton low-sodium chicken broth
- 1 cup water
- 6 tomatoes, seeded and chopped
- 2 fennel bulbs, cored and chopped
- 1 red onion, chopped
- 4 cloves garlic, minced
- 1 Tbsp dried oregano
- 1 tsp pepper
- 2 (15-oz) cans no-salt-added navy beans, drained and rinsed
- 1 Tbsp balsamic vinegar
- ¾ cup shredded mozzarella cheese
Instructions
- Cook sausage in hot oil in a large skillet 8 minutes or until browned, stirring to crumble; transfer to a 5- or 6-quart slow cooker. Stir in broth, water, tomatoes, fennel, onion, garlic, oregano, and pepper.
- Cover and cook on LOW 8 hours.
- Stir in beans, and vinegar. Sprinkle each serving with cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
326
|
326
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 24 | 24 |
| Carb (g) | 28 | 28 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 668 | 668 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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