with Bulgur, Kale and Feta
Ingredients: Cannellini beans (white beans, water, salt, calcium chloride, disodium EDTA) • Mild Italian sausage (pork, water, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, dehydrated red bell pepper) • Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Zucchini • Mirepoix (onion, carrot, celery) • Bulgur wheat (wheat) (durum wheat semolina) • Kale • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide).
Allergens
Tags
Mild Italian Sausage, uncased
250 g
Cannellini Beans
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Mirepoix
113 g
Kale, chopped
56 g
Bulgur Wheat
0.5 cup
Zucchini
1 unit(s)
Feta Cheese, crumbled
0.25 cup
Smoked Paprika-Garlic Blend
6 g
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Roughly chop kale.
- Cut zucchini into 1/4-inch half moons.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, heat a large pot over medium-high. When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then sausage and half the Smoked Paprika-Garlic Blend. Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains.**
- Transfer to a medium bowl, then set aside.
- To the same pot from step 3, add mirepoix and 1 tbsp (2 tbsp) water. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp and water has evaporated.
- Add zucchini, kale and 1/4 cup (1/3 cup) water. Cook for 2-3 min, stirring often, scraping any brown bits from the bottom of the pot, until fragrant.
- Season with salt and pepper.
- Return sausage to pot. Add crushed tomatoes, beans with their liquid, remaining Smoked Paprika-Garlic Blend and 1 1/2 cups (2 1/2 cups) water. Stir to combine.
- Bring to a boil over high. Once boiling, lower to medium-low. Cook for 4-5 min, stirring occasionally, until veggies are tender.
- Season with salt and pepper.
- Once bulgur is tender, fluff with a fork.
- Stir bulgur into stew.
- Divide stew between bowls.
- Sprinkle feta over top.
790
kcal
Calories
27
g
Fat
9
g
Saturated Fat
102
g
Carbohydrate
13
g
Sugar
24
g
Dietary Fiber
49
g
Protein
90
mg
Cholesterol
1390
mg
Sodium
0.1
g
Trans Fat
2100
mg
Potassium
350
mg
Calcium
8
mg
Iron
with DIY Salsa and Avocado
