This recipe originated from Cooking Light magazine.  The recipe below reflects my modifications.


  • 1TBS olive oil
  • 1 small onion, diced
  • 8 oz (or 2 links in casing) of sweet italian chicken sausage
  • 2 cups of quartered zucchini
  • 1 tsp minced garlic
  • 2 cups baby kale (or spinach) leaves
  • 1/2 cup of vegetable or chicken broth
  • 2 (16 oz) cans of white beans, rinsed and drained
  • 1 (14.5 oz) can of diced tomatoes
  • 1 tsp of dried thyme
  • 1/4 – 1/2 tsp of red pepper flakes
  • salt and pepper to tasted


*Heat oil in large saute pan over medium heat.
*Saute diced onions and sausage (removed from casings) until onions are translucent and sausage is browned.
*Add zucchini and garlic and cook for another 2 minutes.
*Add remaining ingredients, stir, bring to boil.
*Reduce heat, cover and simmer for an additional 5-10 minutes (until thoroughly heated and zucchini cooked to your desired tenderness).

*I served this with brown rice and green beans.

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