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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 5 |
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Great taste without a lot of meat. Easy and low fat. Ingredients:
1 tablespoon olive oil |
4 ounces hot italian sausage, casings removed and crumbled |
1 tablespoon minced garlic |
1 (14 1/2 ounce) can chicken broth, defatted |
1 1/2 lbs swiss chard, coarsely chopped |
1/2 teaspoon fennel seed |
1/2 teaspoon salt |
1/8 teaspoon crushed red pepper flakes |
1 (16 ounce) can whole tomatoes with juice |
1 (19 ounce) can cannellini beans, rinsed and drained |
8 ounces tubetti or 8 ounces small shell pasta, cooked according to package directions |
1/3 cup diced provolone cheese |
Directions:
1. Heat Dutch oven over high heat, add sausage and cook stirring frequently about 4-5 minutes until browned.
2. Add garlic; cook 1 minute until fragrant.
3. Add broth, Swiss chard, fennel seeds, salt and red pepper.
4. Cover and simmer 15-18 minutes, stirring occasionally until chard is tender.
5. Add tomatoes and beans to Dutch oven, stirring to break tomatoes with spoon.
6. Simmer uncovered for 5 minutes.
7. Stir in tubetti and provolone.
8. TO DEFAT BROTH: Freeze broth for 30 minutes until fat solidifies on surface.
9. Remove fat with slotted spoon.
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