(makes 5 servings)
Ingredients: | ||||
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Nonstick, low-fat cooking spray |
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6 oz. lean, boneless pork, cut into bite-sized pieces |
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1 large onion cut into wedges |
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2 medium carrots, peeled and thinly sliced |
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2 cloves garlic, chopped |
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1/2 cup, reduced sodium chicken or vegetable broth |
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1/2 teaspoon dried thyme, crushed |
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3 medium tomatoes, diced |
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1/4 cup dry white wine or reduced sodium chicken or vegetable broth |
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1 15 oz. can Great Northern or Navy beans, drained |
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6 oz. fully cooked, low-fat smoked turkey sausage, cut into bite-sized pieces |
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1 tablespoon snipped fresh parsley
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Directions: | ||||
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1. | Lightly coat a large saucepan or a 4-quart Dutch oven with nonstick cooking spray and heat over medium-high heat. | |||
2. | Add pork and cook for 2-3 minutes or until lightly browned. | |||
3. | Add onion, carrots, garlic, 1/2 cup broth and thyme. Bring to boiling then reduce heat and simmer for 7-8 minutes or until pork and vegetables are tender. | |||
4. | Add tomatoes, wine or broth and beans. | |||
5. | Mash beans slightly and add sausage. Bring to boil then reduce and simmer for 1-2 minutes before serving. | |||
6. | Sprinkle with parsley. |
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