Directions:
- Heat Dutch oven over high heat, add sausage and cook stirring frequently about 4-5 minutes until browned.
- Add garlic; cook 1 minute until fragrant.
- Add broth, Swiss chard, fennel seeds, salt and red pepper.
- Cover and simmer 15-18 minutes, stirring occasionally until chard is tender.
- Add tomatoes and beans to Dutch oven, stirring to break tomatoes with spoon.
- Simmer uncovered for 5 minutes.
- Stir in tubetti and provolone.
- TO DEFAT BROTH: Freeze broth for 30 minutes until fat solidifies on surface.
- Remove fat with slotted spoon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.61 Kcal (1053 kJ) | ||
| Calories from fat | 114.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.68g | 20% | |
|---|---|---|---|
| Cholesterol | 23.25mg | 8% | |
| Sodium | 791.61mg | 33% | |
| Potassium | 613.35mg | 13% | |
| Total Carbs | 24.48g | 8% | |
| Sugars | 2.09g | 8% | |
| Dietary Fiber | 4.03g | 16% | |
| Protein | 10.85g | 22% | |
| Vitamin C | 43.1mg | 72% | |
| Iron | 3.6mg | 20% | |
| Calcium | 147mg | 15% | |
| Amount Per 100 g | |||
| Calories | 106.99 Kcal (448 kJ) | ||
| Calories from fat | 48.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.39g | 20% | |
|---|---|---|---|
| Cholesterol | 9.89mg | 8% | |
| Sodium | 336.61mg | 33% | |
| Potassium | 260.81mg | 13% | |
| Total Carbs | 10.41g | 8% | |
| Sugars | 0.89g | 8% | |
| Dietary Fiber | 1.71g | 16% | |
| Protein | 4.61g | 22% | |
| Vitamin C | 18.3mg | 72% | |
| Iron | 1.5mg | 20% | |
| Calcium | 62.5mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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