- 2 teaspoons olive oil
- 1 onion, chopped fine
- 1 clove garlic, chopped fine
- 1 oz raw chorizo, crumbled
- 2 slices Canadian bacon, diced
- 1 cup dry white wine
- 3 ounces (half of a 6-ounce can) of tomato paste
- 2 cups cooked and drained white cannoli or cassoulet beans
- 1 can diced tomatoes, without sodium
- 2 cups chicken broth
- 1 cup toasted Panko or other bread crumbs
- 2 tablespoons freshly chopped parsley
- Heat a large Dutch oven over medium heat. Add the olive oil, then the onion and garlic and sauté briefly.
- Add the chorizo and ham and sauté until they’re almost fully cooked. Add the white wine and let simmer until it has almost totally evaporated.
- Add the tomatoes, beans, broth, and toasted bread crumbs. Bring the whole mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
- Garnish with parsley and serve hot.
- Serves 8. Each serving contains 166 calories, 4 g fat, 1 g saturated fat, 0 g trans fat, 10 mg cholesterol, 44 mg sodium, 21 g carbohydrate, 6 g dietary fiber, 3 g sugar, and 10 g protein.
- Each serving also has 5% DV vitamin A, 11% DV vitamin C, 6% DV calcium, and 16% DV iron.
- This is a lighter version of a classic French dish that is usually made with bacon, sausage, and goose.
- Consider adding a side of toasted French bread.
- Serve this delicious stew in a large, wide soup bowl.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.