I made this ragout again because it was so yummy and easy last time. I made a few changes and it was still good. First, I cut the sausage into smaller bits at Larry’s requests – sliced, then in half, so there was more sausage spread around. I used dino kale instead of regular kale. I used one can of beans and no zucchini because my pantry/produce drawer was lacking.

• White Bean and Sausage Ragout with Tomatoes, Kale and Zucchini (Cooking Light, January 2005)
• Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)