Nutrition per serving may change if servings are adjusted.
1 cup fresh whole-wheat breadcrumbs, (see Tip)
2 teaspoons extra-virgin olive oil
2 medium onions, finely chopped
1 medium carrot, finely chopped
2 cloves garlic, minced
¼ pound turkey kielbasa sausage, thinly sliced
1 14- ½-ounce can diced tomatoes
1 cup reduced-sodium chicken broth
½ cup dry white wine
2 15- ½-ounce cans great northern or cannellini beans, rinsed
1½ cups diced cooked turkey, or chicken
1½ teaspoons chopped fresh thyme, or ½ teaspoon dried
¼ teaspoon salt, or to taste
Freshly ground pepper, to taste
2 tablespoons chopped fresh parsley, (optional)
Preheat oven to 350°F. Spread breadcrumbs on a baking sheet and bake until crisp and light golden, stirring occasionally, 6 to 10 minutes; set aside.
Meanwhile, heat oil in a 4- to 6-quart Dutch oven over medium heat. Add onions, carrot and garlic; cook, stirring often, until just beginning to color, about 5 minutes. Add kielbasa and cook, stirring, until lightly browned, 3 to 5 minutes. Add tomatoes, broth, wine, beans, turkey (or chicken), thyme, salt and pepper; bring to a simmer.
Sprinkle the toasted breadcrumbs over the top and transfer the pot to the oven. Bake until browned and bubbling, 25 to 35 minutes. Sprinkle with parsley, if using, and serve.
Make Ahead Tip: Prepare through Step 2. cover and refrigerate for up to 2 days.
Tip: To make fresh breadcrumbs: Trim crusts from bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about ⅓ cup.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
352 calories;6 g fat(1 g sat); 11 g fiber; 46 g carbohydrates; 27 g protein; 133 mcg folate; 40 mg cholesterol; 7 g sugars; 0 g added sugars; 1,872 IU vitamin A; 14 mg vitamin C; 108 mg calcium; 3 mg iron; 1,008 mg sodium; 868 mg potassium
Vitamin A (37% daily value), Folate (33% dv), Vitamin C (23% dv)
Delicious and satisfying
Made this on Sunday for family football day. Everyone loved it. I added a little more liquid and some chunked up summer squash and tossed in some baby spinach at the end - MAKE IT
Pros: It was great to use up leftovers
September 30, 2014
Cold weather classic
Delicious. I used poached chicken (shredded), chicken sausage and leeks instead of onions with good results. Will make again for sure.
Pros: Comfort food
January 11, 2010
By: EatingWell User
I used a cup of Whole Wheat Panko Bread Crumbs, no toasting necessary, and it was incredibly delicious! I was delighted that my teenagers also thought it was yummy. I hid the leftovers so I could enjoy it again for my lunch the next day...so GOOD, hated to eat the last bite!
October 18, 2009
By: EatingWell User
This has become a staple cold weather recipe for me. I omit the bread crumbs (I usually don't have them on hand), and simmer on the stove for 20-30 min instead of using the oven.Very tasty!