- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 8
Ingredients
- 1 tbsp
- olive oil
- 15 mL
- 1 pkg
- mild Italian sausages, casings removed and meat crumbled
- 400 g
- 1
- onion, chopped
- 1
- red pepper, finely chopped
- 1/4 tsp
- salt
- 1 mL
- 1 pkg
- sodium-reduced chicken broth
- 900 mL
- 1 can
- sodium-reduced white kidney beans, rinsed and drained
- 540 mL
- 1
- bunch Swiss chard, trimmed, blanched and chopped
- 1 tbsp
- prepared basil pesto
- 15 mL
- 1
- fresh red finger chile, seeded and sliced into rings (optional)
Directions
Step 1
Heat 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.
Step 2
Add 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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Nutrition Facts
- Nutrition Description:
- Per Serving (1/8 of the recipe):
- Calories:
- 240
- Fat:
- 14 g
- Saturated Fat:
- 4 g
- Carbs:
- 17 g
- Fibre:
- 5 g
- Sugar:
- 3 g
- Cholesterol:
- 20 mg
- Protein:
- 13 g
- Sodium:
- 930 mg
