Sausage and Wild Rice Soup with Collard Greens
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage, ground
- 1 small onion, thinly sliced
- 2 celery ribs, chopped
- 2 cloves garlic, minced
- 1 pinch crushed red pepper
- 6 cups chicken broth
- 14.5 ounces canned Italian diced tomatoes
- 3/4 cup wild rice blend, cooked
- 1 bunch Swiss chard, collard greens or spinach, chopped (about 3 cups)
- 2 tablespoons chopped fresh parsley
- grated Parmesan, for topping
Instructions
- In a large saucepan or dutch oven, heat oil on medium. Cook sausage until browned, about 10 minutes. Drain and transfer to a plate.
- Add onion and celery to the pot and saute until browned. Add garlic and crushed red pepper, saute for about 30 seconds.
- Add broth to pot and bring to a boil. Add sausage back in, then tomatoes and cooked rice. Return to boil, then reduce heat to low.
- Simmer for 15 minutes.
- Add a pinch of salt and pepper. Add chard/greens/spinach. Top with parsley and Parmesan, serve immediately.
Serving: 1, Calories: 592kcal, Carbohydrates: 27g, Protein: 23g, Fat: 44g, Saturated Fat: 14g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 21g, Cholesterol: 93mg, Sodium: 2142mg, Potassium: 516mg, Fiber: 2g, Sugar: 3g, Vitamin A: 30IU, Vitamin C: 4mg, Calcium: 49mg, Iron: 2mg
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