Swiss Chard & Sausage Soup

Prep time: 10min
Total time: 25min
Serves: 8
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
less salt chicken broth
900 mL
1 can
no salt added 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)
Per Serving (1/8 of the recipe):
calories
240
fat
14 g
saturated fat
4 g
carbs
17 g
sugar
3 g
protein
13 g
cholestrol
20 mg
fibre
5 g
sodium
930 mg

Directions

  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.

  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.