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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.

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