- 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)
Method
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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- 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
