Directions:
- Heat the oil in a large saucepan over medium heat. Add the celery, carrot and onion and cook, stirring, for 5-6 minutes until the vegetables are tender and begin to brown. Add the garlic and hot pepper flakes and cook 1 minute longer. Add the potato and 1 cup of stock. Bring to a boil, turn down to a simmer, cover and cook about 10 minutes.
- Drain and rinse the beans. Place half of the beans in a food processor with 1 cup of stock and purée. Stir into the saucepan. Add the remaining can of beans, stock, and sausage to the soup. Bring back to a boil, turn down to a simmer and add the chard and fresh herbs. Cook until the chard is wilted, about 1-2 minutes. Season to taste with salt and pepper.
- Top with fresh grated Parmesan cheese, if desired (optional).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.19 Kcal (708 kJ) | ||
| Calories from fat | 76.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.47g | 13% | |
|---|---|---|---|
| Cholesterol | 12.95mg | 4% | |
| Sodium | 347.16mg | 14% | |
| Potassium | 449.37mg | 10% | |
| Total Carbs | 15.78g | 5% | |
| Sugars | 4.46g | 18% | |
| Dietary Fiber | 1.91g | 8% | |
| Protein | 8.25g | 16% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.8mg | 5% | |
| Calcium | 27.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 69.19 Kcal (290 kJ) | ||
| Calories from fat | 31.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.47g | 13% | |
|---|---|---|---|
| Cholesterol | 5.3mg | 4% | |
| Sodium | 141.98mg | 14% | |
| Potassium | 183.78mg | 10% | |
| Total Carbs | 6.46g | 5% | |
| Sugars | 1.83g | 18% | |
| Dietary Fiber | 0.78g | 8% | |
| Protein | 3.37g | 16% | |
| Vitamin C | 2.8mg | 11% | |
| Iron | 0.3mg | 5% | |
| Calcium | 11.3mg | 3% | |
* 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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