mild Italian sausages, casings removed and meat crumbled
red pepper, finely chopped
sodium-reduced chicken broth
sodium-reduced white kidney beans, rinsed and drained
bunch Swiss chard, trimmed, blanched and chopped
prepared basil pesto
fresh red finger chile, seeded and sliced into rings (optional)
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.
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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