The Global Kitchen

Another Bittman recipe from Runners World.

Also very popular. I'll be making this again. And as it's a one pot meal you don't have to worry about sides.

He says it serves four but those are very generous servings. I stretched it to six.

For the meat I used half lean turkey sausage and half boneless skinless chicken thighs. I also used leeks instead of onions.

By Mark Bittman
From the October 2009 issue of Runner's World

2 tablespoons olive oil
1 pound Italian sausage, bone-in pork chops, duck breasts, or chicken legs, or 1 pound of a combination of meats
1 tablespoon garlic, chopped
2 leeks or onions, washed and sliced
2 carrots, peeled and cut into 1-inch lengths
3 celery stalks, cut into 1/2-inch pieces
2 medium zucchinis, cut into 1/2-inch pieces
Salt and freshly ground black pepper
4 cups canned tomatoes (and juice), chopped
1/4 cup fresh parsley leaves, chopped
1 tablespoon fresh thyme leaves, chopped
2 bay leaves
4 cups canned white beans, drained and liquid reserved in case needed
2 cups chicken or vegetable stock
1/4 teaspoon cayenne pepper, or to taste

Heat oil in a large saucepan over medium-high heat. Add meat and cook, turning until browned on all sides, about 10 minutes. Remove from pan and drain off all but two tablespoons of fat. Turn heat to medium, add garlic, leeks or onions, carrots, celery, and zucchini; season with salt and pepper. Cook five minutes, or until softened. Add tomatoes and juice, meat, and herbs. Bring to a boil. Add beans and boil again, stirring occasionally; reduce heat so mixture bubbles gently. Cook for 20 minutes, adding stock or bean liquid when mixture gets thick. Fish out meat; remove bones and skin and chop into chunks. Return to pot and add cayenne. Warm through. Serves four.

CALORIES PER SERVING: 580
CARBS: 82 G
PROTEIN: 40 G
FAT: 11 G