Turkey Sausage and Bean Stew Low Fat
Warm up with a comforting bowl of Turkey Sausage and Bean Stew, a hearty and low-fat dinner option that's packed with protein and flavor. Made with lean turkey sausage, a medley of nutrient-rich beans, and fresh veggies like carrots, celery, and spinach, this one-pot wonder is both wholesome and satisfying. Infused with aromatic rosemary and simmered in a base of low-sodium chicken broth and no-salt-added tomatoes, it’s a health-conscious meal that doesn’t skimp on taste. Ready in just 50 minutes and perfect for meal prepping or feeding a crowd, this easy stew is your go-to for cozy weeknight dinners or a light yet filling lunch. Whether you're looking for a delicious high-protein recipe or a cozy comfort food that fits into a low-fat lifestyle, this Turkey Sausage and Bean Stew is sure to hit the spot!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 links lean turkey sausage
- 1 tablespoon olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 14.5 ounces diced tomatoes (no salt added)
- 3 cups low-sodium chicken broth
- 15 ounces cannellini beans
- 15 ounces red kidney beans
- 2 medium carrots
- 2 medium celery stalks
- 2 teaspoons fresh rosemary
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 3 cups baby spinach
Directions
Step 1
Slice the turkey sausages into bite-sized rounds.
Step 2
Heat a large pot or Dutch oven over medium heat, then add the olive oil.
Step 3
Add the sliced turkey sausage to the pot and cook for 4-5 minutes, stirring often, until lightly browned. Remove the sausage from the pot and set aside.
Step 4
Dice the onion, mince the garlic cloves, and add them to the same pot. Sauté for 3-4 minutes until the onion becomes translucent and garlic is fragrant.
Step 5
Peel and thinly slice the carrots, and chop the celery stalks. Add them to the onion mixture and cook for another 5 minutes to soften slightly.
Step 6
Pour in the diced tomatoes (with their juices) and chicken broth, stirring to combine.
Step 7
Rinse and drain both the cannellini beans and red kidney beans, then add them to the pot along with the browned sausage slices.
Step 8
Stir in the fresh rosemary, ground black pepper, and salt. Bring the mixture to a gentle boil, then reduce the heat to low and let simmer for 20 minutes, uncovered.
Step 9
Add the baby spinach to the stew during the last 2-3 minutes of cooking, stirring until wilted.
Step 10
Taste and adjust seasoning as needed. Serve hot and enjoy your hearty Turkey Sausage and Bean Stew!
Nutrition Facts
| Serving size | (2761.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1633.1 |
| Total Fat 46.5g | 0% |
| Saturated Fat 11.0g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 240.0mg | 0% |
| Sodium 6057.4mg | 0% |
| Total Carbohydrate 189.9g | 0% |
| Dietary Fiber 48.4g | 0% |
| Total Sugars 34.1g | |
| Protein 130.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 739.4mg | 0% |
| Iron 23.3mg | 0% |
| Potassium 5062.8mg | 0% |
Source of Calories