Swiss Chard & Sausage Soup
Prep Time
Cooking Mode
1 tbsp olive oil
1 pkg mild Italian sausages, casings removed and meat crumbled
1 onion, chopped
1 red pepper, finely chopped
¼ tsp salt
1 pkg sodium-reduced chicken broth
1 can sodium-reduced white kidney beans, rinsed and drained
1 bunch Swiss chard, trimmed, blanched and chopped
1 tbsp prepared basil pesto
1 fresh red finger chile, seeded and sliced into rings (optional)
1 tbsp olive oil
1 pkg mild Italian sausages, casings removed and meat crumbled
1 onion, chopped
1 red pepper, finely chopped
¼ tsp salt
1 pkg sodium-reduced chicken broth
1 can sodium-reduced white kidney beans, rinsed and drained
1 bunch Swiss chard, trimmed, blanched and chopped
1 tbsp prepared basil pesto
1 fresh red finger chile, seeded and sliced into rings (optional)
Directions
1Heat oil in large saucepan set over medium-high heat. Add sausage, onions, red pepper and salt and cook, stirring occasionally, for 5 to 8 min. or until meat is browned and vegetables soften. Drain excess fat from saucepan.
2Add broth and beans and bring to a boil. Reduce heat to medium-low. Stir in blanched chard. Simmer for 10 min. or until chard stems are tender. Stir in pesto and serve with chilies, if desired.
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Personal Note
Personal Note
