Tuscan Sausage and Chard Soup

A wonderful and quick soup. Serve with a good crusty bread and some vino!

Step: 1

Heat a large pot over medium-high heat and stir in the sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 5 minutes. Drain and discard any excess grease.

Step: 2

Stir onion and red bell pepper into sausage; cook and stir until vegetables begin to soften, about 3 minutes.

Step: 3

Pour water into the pot; add Swiss chard, chicken bouillon, garlic salt, and Italian seasoning. Cover and reduce heat to medium-low; Simmer until vegetables are very tender, about 20 minutes.

Step: 4

Sprinkle soup with Parmesan cheese before serving.

Per Serving: 110 calories; protein 6.3g; carbohydrates 4.6g; fat 7.4g; cholesterol 15.4mg; sodium 1096.8mg.

The word “stew” can process to 2 time a food and a cooking method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, instead it does have a few piece of differences. The raw animal vested is chopped into few of pieces but of being cooked whole , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.