Sausage, Potato and Swiss Chard Soup
If you like it hot, use hot Italian sausage. Spinach can substitute for the Swiss chard but heat just until wilted.
Servings: 8
Ingredients:
Sausage, Potato and Swiss Chard Soup
Photography by Yvonne Duivenvoorden
| 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% |
Suggested Recipes
-
1 lb (500 g) italian sausage
1 tbsp (15 mL) extra-virgin olive oil
1 onion, chopped
2 cloves garlic, minced
3 cups (750 mL) cubed peeled potatoes
1/2 tsp (2 mL) dried italian herb seasoning
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) hot pepper flakes
3 cups (750 mL) water
1 cup (250 mL) sodium-reduced chicken stock
2 cups (500 mL) packed coarsely chopped swiss chard leaves
1/2 cup (125 mL) 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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