Cassoulet-Style Sausage and White Beans

This is a really tasty and healthy recipe. It was also easy. The only thing that took a bit of time was cutting up the veggies.

Source:http://merrygourmet.com/
Originally from Pam Anderson
Serves 8

Ingredients:
2 1/2 pounds sweet Italian sausage links ( I used turkey Kielbasa)
3 pints cherry tomatoes ( I used 1 pint)
1 medium-large onion, cut into 1 1/2 inch chunks
4 large garlic cloves, sliced ( I used 1)
(I added diced zucchini and 4 russet potatoes, peeled and cubed))
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
2 teaspoons dried thyme
3 bay leaves ( I omitted)
Salt and freshly ground black pepper
3 cans (about 16 ounces each) cannellini beans, undrained ( I used 2)

Preparation:
Adjust oven rack to lowest position and heat oven to 425°F.
Mix sausages, tomatoes, onion, garlic, olive oil, vinegar, thyme, bay leaves, and a generous sprinkling of salt and pepper in a large heavy roasting pan or dutch oven. Set pan in oven and roast until sausages are brown and tomatoes have reduced to a thick sauce, about 45 minutes. Remove from oven, stir in beans, and continue to roast until casserole has heated through, about 10 minutes longer. Remove bay leaves and serve

Zuppa Toscana

This is a copycat recipe for Olive Garden. I love this soup and get it every time I go to Olive Garden. I have made another version of it before, but it wasn't nearly as good as this one. I made a few changes, but I think it tastes very similar to the original and has less fat and calories!

Source: http://cinnamonspiceandeverythingnice.com/

(adapted from Tuscan recipes)

Ingredients

4 slices bacon, cut into a small dice (I omitted)
1 pound hot Italian sausage, ground or links with casings removed ( I used sweet turkey sausage)
1 large yellow onion, diced
4 cloves garlic, minced
4 cups (32 ounces) chicken broth or stock (I used homemade, it makes a difference)
3 cups Russet potatoes, cubed
sea or kosher salt and fresh black pepper
1/2 tsp cayenne pepper (my addition)
2 loose packed cups kale, in bite size pieces
1 cup heavy cream or 14 ounce can evaporated milk (I used half-and-half)
Parmesan cheese, grated, for serving

Directions:
1. In a large soup pot or sauce pan cook bacon over medium until crispy. Add sausage and break it apart as it cooks. Once sausage is browned and crumbled drain off the grease leaving a tablespoon or two to saute onion. 2. Push the sausage to the edges of the pot and add onion to center; saute until translucent; add garlic; saute until fragrant. 3. Stir in broth and potatoes, season with 3/4 teaspoon salt and 1/4 teaspoon pepper, simmer for about 20 minute or until potatoes are tender. 4. Add kale and heavy cream or evaporated milk. Bring to a simmer. Serve with Parmesan cheese and crusty bread.