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| There’s never been a better time to enjoy the robust flavors of the Italian Tuscan countryside than tonight! With NEW Swanson® Tuscan Chicken Flavor Infused broth, the classic tastes of Italy—lemon, garlic, rosemary, thyme and sage—are at your fingertips, ready to give soups, risottos and stews a delicious Italian touch. This recipe, hearty with sausage, kale and white beans, is a perfect introduction to what we think will become a staple in your kitchen pantry. |
| Find more recipes using NEW Swanson Tuscan Chicken Flavor Infused Broth at |
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| Prep: 15 minutes |
| Total: 45 minutes |
| Makes: 6 servings |
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| Ingredients: |
| 2 tablespoons olive oil |
| ½ pound Italian-style chicken sausage or Italian-style turkey sausage, casing removed |
| 1 extra large onion, diced (about 1 ½ cups) |
| ½ cup dry white wine |
| 1 carton (32 ounces) Swanson® Tuscan Chicken Flavor Infused Broth |
| 20 ounces kale (about 1 bunch), cut into thin strips (about 6 cups) |
| 1 can (about 15 ounces) canned white cannellini beans, rinsed and drained |
| 2 tablespoons chopped fresh parsley |
| 2 tablespoons grated Parmesan cheese (optional) |
| Directions: |
| 1. Heat the oil in a 6-quart saucepot over medium-high heat. Add the sausage and cook until well browned, stirring often to separate meat. Pour off any fat. |
| 2. Add the onion to the saucepot and cook for 3 minutes, stirring occasionally. Add the wine to the saucepot and heat to a boil, stirring to scrape up the browned bits from the bottom of the saucepot. Cook for 2 minutes. |
| 3. Stir in the broth and heat to a boil. Reduce the heat to medium-low. Stir in the kale and beans. Cover and cook for 10 minutes or until the kale is tender, stirring occasionally. Sprinkle with the parsley and cheese, if desired. |
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| Chicken cacciatore (“hunter-style” stew) is a classic Italian dish that takes on a whole new flavor dimension when prepared with a generous splash of Swanson® Tuscan Chicken Flavor Infused broth. The herbal and citrus notes the broth provides add a touch of bright flavor—ideal for early fall meals as the weather cools. |
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| “Deglazing” is a technique used to incorporate those delicious caramelized brown bits left in the bottom of a pan after sautéing meat or vegetables, into soup. Add about ¼ cup of wine, juice, broth or water to the hot pan to loosen the bits, scraping them up with a wooden spoon. |
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WHAT'S YOUR REASON?
DISH ABOUT IT. |
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