Cannellini Stew with Sausage and Kale and Cheese Toasts
INGREDIENTS
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2 teaspoons vegetable oil
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1 teaspoon bottled minced garlic
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4 (2-ounce) smoked turkey and duck sausages with fennel, cut into 1/4-inch-thick slices (such as Gerhard's)
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1 cup water
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1 cup fat-free, less-sodium chicken broth
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2 (19-ounce) cans cannellini beans or other white beans, rinsed and drained
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4 cups bagged chopped kale
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1/2 teaspoon black pepper
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1/4 teaspoon crushed red pepper
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1/8 teaspoon salt
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2 tablespoons fresh lemon juice
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6 tablespoons (1 1/2 ounces) shredded provolone cheese
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6 (1-ounce) slices French bread baguette
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