Recipe: Swiss Chard and Sausage Stew (using Italian sausage, tomatoes and small pasta)

SWISS CHARD AND SAUSAGE STEW

"For great gusty taste without a lot of meat, use a link of hot Italian sausage. Bite-size pasta is what you want - tubetti, ditalini or tiny shells - for this chunky white bean and greens stew."

1 teaspoon olive oil
4 ounces hot Italian sausage, casings removed
1 tablespoon minced garlic
1 (13 3/4 or 14 1/2 oz.) can chicken broth, fat free or defatted*
1 1/2 pounds Swiss chard, coarsely chopped
1/2 teaspoon fennel seeds
1/2 teaspoon salt
1/8 teaspoon crushed red pepper
1 (16 oz.) can whole tomatoes in juice
1 can (19 oz.) cannellini beans, rinsed and drained
8 ounces pasta (tubetti, ditalini or tiny shells), cooked according to package directions
1/3 cup diced provolone cheese

Heat oil in Dutch oven over high heat. Add sausage and cook, stirring frequently, 4 to 5 minutes, breaking up with back of spoon, until browned.

Add garlic; cook 1 minute until fragrant.

Add broth, Swiss chard, fennel seeds, salt and red pepper. Cover and simmer 15 to 18 minutes, stirring occasionally, until chard is tender.

Add tomatoes and beans to Dutch oven, stirring to break up tomatoes with spoon. Simmer, uncovered, 5 minutes.

Stir in tubetti and provolone.

*To defat broth: Freeze broth 30 minutes until fat solidifies on surface. Remove fat with slotted spoon.

Makes 5 servings
Source: Ladies Home Journal