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Serves 6
8 ounces Italian sausage, casings removed
1/4-cup flour
4 cups chicken broth
19 ounces cannellini beans, rinsed and drained
14 1/2 ounces diced tomatoes, with juices
2 cups diced cooked turkey
1 teaspoon dried oregano
1/2-teaspoon salt
1/4-teaspoon pepper
10 ounces frozen spinach, cooked and squeezed of excess liquid
9 ounces frozen Italian-style green beans
6 slices of any Mrs Baird's whole grain bread, cut in halves diagonally
3 tablespoons olive oil
1-teaspoon garlic powder
1/2 cup shredded Parmesan cheese
In a large, deep pot, cook sausage over medium-high heat for 8 to 10 minutes, or until sausage is browned and no longer pink inside, stirring occasionally to break up sausage. Drain off any excess drippings. Sprinkle flour over sausage, stirring to coat. Stir in chicken broth, cannellini beans, diced tomatoes, turkey, oregano, salt, and pepper. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer for 20 minutes, or until flavors have blended. Stir in spinach and green beans and simmer over medium-heat, uncovered, for 4 to 5 minutes, or until green beans are cooked through. Place the bread halves on a nonstick baking sheet. Brush tops with olive oil and sprinkle garlic powder and Parmesan cheese on top. Bake in a preheated 350° F oven for 8 to 10 minutes, or until bread is toasted. Arrange toasted bread halves in a decorative fashion on top of stew and serve.
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