Zuppa Toscana with Swiss Chard
Servings: 4 people
Ingredients
- 400 g Italian sausage meat
- 1 medium yellow or white onion, diced
- 3 cloves garlic, minced
- Pinch red pepper flakes
- 6 cups low or no sodium chicken broth or vegetable broth
- 3 large potatoes, washed and cut into bite-size cubes
- 5 strips bacon, cooked and crumbled
- Large bunch swiss chard
- 1/2 cup heavy cream
- Salt and pepper, to taste
Instructions
- In a large pot over medium heat, brown the sausage meat until browned. Add the onion, garlic, and red pepper flakes, and cool until softened.
- Add broth and the potatoes. Stir to combine, and then allow the broth to come to a boil and then reduce heat to a high simmer. Cook until the potatoes are tender.
- Meanwhile, wash the chard, slice the ribs out of the centre of each leaf and roughly chop.
- Add half of the bacon and the chard to the pot. Stir to incorporate.
- Just before serving, add the cream. Season with salt and pepper. Serve with remaining bacon on top.