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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Level
very easy
Prep Time
10 min
Total Time
25 min
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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Nutritional Facts

Per:
Calories:
240
Fat:
14
Saturated Fat:
4
Monounsaturated Fats:
Trans:
Trans:
Carbs:
17
Fibre:
5
Sugar:
3
Sugar Alcohols:
Cholesterol:
20 mg
Protein:
13
Iron:
Sodium:
930 mg
Potassium:
0
Calcium:
Omega 3:
Omega 6:
Vitamin A:
Vitamin C: