This quick skillet version of a French classic is chock-full of flavor. Kielbasa, ham and cannellini beans make the stew a hearty meal-in-one dinner.
—BARBARA BRITTAIN SANTEE, CA
START TO FINISH: 30 MIN. • MAKES: 3 SERVINGS
2 teaspoons canola oil
1/4 pound smoked turkey kielbasa, cut into 1/2-inch slices
1/4 pound fully cooked boneless ham, cubed
2 medium carrots, sliced
1 celery rib, sliced
1/2 medium red onion, sliced
2 garlic cloves, minced
1 can (15 ounces) no-salt-added white kidney or cannellini beans, rinsed and drained
1 can (14 1/2 ounces) no-salt-added diced tomatoes, undrained
3/4 teaspoon dried thyme
1/8 teaspoon pepper
1. In a large skillet, heat oil over medium-high heat. Add kielbasa, ham, carrots, celery and onion; cook and stir until sausage is browned and vegetables are tender. Add garlic; cook 1 minute longer.
2. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through.
PER SERVING 1 1/3 cups equals 282 cal., 8 g fat (1 g sat. fat), 43 mg chol., 901 mg sodium, 33 g carb., 10 g fiber, 22 g pro.