| Ingredients: |  |
| |
 |
Nonstick,
low-fat cooking spray |
|
6
oz. lean, boneless pork, cut into bite-sized pieces |
|
1
large onion cut into wedges |
|
2
medium carrots, peeled and thinly sliced |
|
|
|
1/2
cup, reduced sodium chicken or vegetable broth |
|
1/2
teaspoon dried thyme, crushed |
|
|
|
1/4
cup dry white wine or reduced sodium chicken or vegetable broth |
|
1
15 oz. can Great Northern or Navy beans, drained |
|
6
oz. fully cooked, low-fat smoked turkey sausage, cut into bite-sized pieces |
|
1 tablespoon
snipped fresh parsley
|
| Directions: |
| |
| 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. |
