This stew gets its flavor from both the Italian sausage seasonings and Dijon mustard. I'm willing to bet that substituting hot Italian sausage or chorizo would be equally delicious.

1 teaspoon olive oil
2 cups sliced leeks
4 garlic cloves, minced
1 1/4 pounds sweet Italian sausage, casings removed
1/2 cup dry white wine
3 cups fat-free, less-sodium chicken broth
1 1/2 cups water
2 tablespoons Dijon mustard
1 15.5 oz can cannellini or other white beans, drained
8 cups torn kale
2 tablespoon flour
1/2 cup water
crushed red pepper

Heat oil in a Dutch oven over medium heat. Add leeks, sauté 6 minutes or until tender and golden brown. Add garlic, sauté 1 minute. Transfer leek mixture to a large bowl.

Cook sausage in the pan until no longer pink, breaking up into bite sized pieces. Drain off excess fat and transfer to the bowl with the leeks.

Add wine to pan and scrape up any leftover browned bits. Add broth, 1 1/2 cups of water, and mustard to pan, bring to boil. Stir in sausage and leeks, salt, and pepper. Cover, reduce heat, and simmer 40 minutes.

Stir in beans and kale. Cover and simmer 10 minutes.

Combine flour and 1/2 cup water. Stir into the stew. Cook and stir until thickened and bubbly.

Garnish with red pepper, if desired.

Yield: 6 servings