4 cups unsalted chicken stock, such as Kitchen Basics brand
1 (15 ounce) can no-salt-added cannellini beans (white kidney beans), rinsed and drained
½ cup canned no-salt-added diced tomatoes
4 cups torn fresh Tuscan kale
1 tablespoon snipped fresh thyme
2 teaspoons snipped fresh oregano
1 recipe Crispy Haricot Verts
Crispy Haricot Verts
12 ounces thin fresh green beans
1 egg white
1 tablespoon Dijon-style mustard
⅔ cup fine dry whole wheat bread crumbs
Nonstick cooking spray
In a 4-quart Dutch oven melt butter over medium heat. Add onion, carrot, and celery; cook 5 to 7 minutes or until onion is translucent. Add chicken sausage, garlic, and salt; cook about 4 minutes more or until sausage is lightly browned.
Stir in chicken stock, cannellini beans, and tomatoes. Bring to boiling. Add kale, thyme, and oregano. Reduce heat. Simmer, uncovered, 5 minutes.
To prepare the Crispy Haricot Verts: preheat oven to 450°F. Line a 15x10x1-inch baking sheet with foil; set aside. Trim green beans; rinse and pat dry with paper towels. Set aside. In a shallow dish combine egg, egg white and Dijon-style mustard; beat together with a fork. Place bread crumbs in a second shallow dish. Dip green beans into egg mixture. Dip in bread crumbs, turning to coat all sides. Place green beans on prepared baking sheet. Coat green beans with nonstick cooking spray. Bake 9 to 11 minutes or until golden brown.