Sausage, Potato and Swiss Chard Soup
Sausage, Potato and Swiss Chard Soup
Photography by Matthew Kimura
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 203 |
| pro | 12 g |
| total fat | 12 g |
| sat. fat | 4 g |
| carb | 13 g |
| fibre | 1 g |
| chol | 29 mg |
| sodium | 508 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 8 |
| vit A | 3 |
| vit C | 10 |
| folate | 4 |
If you like it hot, use hot Italian sausage. Spinach can substitute for the Swiss chard but heat just until wilted.
Ingredients
- 1 lb Italian sausages
- 1 tbsp extra virgin olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 cups cubed peeled potatoes
- 1/2 tsp dried Italian herb seasoning
- 1/2 tsp pepper
- 1/4 tsp hot pepper flakes
- 3 cups water
- 1 cup sodium-reduced chicken stock
- 2 cups packed coarsely chopped Swiss chard leaves
- 1/2 cup shaved Parmesan cheese
Preparation
Cut sausage into 1-inch (2.5 cm) pieces. In large saucepan, heat oil over medium-high heat; brown sausage. Transfer to bowl. Drain fat from pan.
Add onion, garlic, potatoes, Italian herb seasoning, pepper and hot pepper flakes to pan; fry over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
Add water and stock; bring to boil. Return sausage to pan; reduce heat, cover and simmer until potatoes are almost tender, about 7 minutes.
Add Swiss chard; simmer, covered, until tender, about 5 minutes. Top with Parmesan cheese.
Source : Canadian Living Magazine: November 2006
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