4 medium red potatoes, quartered and sliced (about 1½ pounds)
2 tbsp olive oil
12 oz roasted garlic or sweet apple chicken sausage, sliced ½-inch thick
3 garlic cloves, minced
1 tsp crushed red pepper
2 large bunches broccoli rabe, ends trimmed, cut crosswise in half
3 cups low sodium vegetable broth
15 oz low sodium great northern beans, drained and rinsed
1
Heat medium saucepot of water to a boil over high heat; reduce heat to medium. Add potatoes and cook 10 minutes or until fork-tender; drain.
2
In large saucepot, heat oil over medium heat. Add sausage; cook and stir 5 minutes or until lightly browned. Add garlic and crushed red pepper; cook and stir 2 minutes. Stir in broccoli rabe, ¼ cup water, and salt and black pepper to taste; cook and stir 8 minutes or until broccoli rabe is tender. Add broth, beans and potatoes; increase heat to medium-high and heat to a simmer. Cook 5 minutes or until heated through. Makes about 12 cups.
Make it a Meal: Serve over pearled barley sprinkled with fresh parsley.
Make it Gluten Free: Dependent on using a Gluten Free chicken sausage.
Ingredients
4 medium red potatoes, quartered and sliced (about 1½ pounds)
2 tbsp olive oil
12 oz roasted garlic or sweet apple chicken sausage, sliced ½-inch thick
3 garlic cloves, minced
1 tsp crushed red pepper
2 large bunches broccoli rabe, ends trimmed, cut crosswise in half
3 cups low sodium vegetable broth
15 oz low sodium great northern beans, drained and rinsed