• 5servings
  • 426minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsCopper, Chromium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package(s) (1.8 oz) leek soup and recipe mix (we used Knorr)

  2. 1 pound(s) reduced-fat kielbasa or Italian sausages

  3. 2 can(s) (16-oz each) white kidney beans (cannellini) , rinsed

  4. 6 ounce(s) Swiss chard , coarsely chopped

  5. Grated parmesan, for serving

Instructions Jump to Ingredients ↑

  1. Mix soup mix with 6 cups water in a 3 1/2-qt or larger slow-cooker. Add kielbasa and beans.

  2. Cover and cook on low 7 to 9 hours. Remove kielbasa with tongs to cutting board; cut into diagonal slices.

  3. Stir kielbasa slices and Swiss chard into slow cooker. Cover and cook 10 minutes just until chard is wilted.

  4. Serve with grated Parmesan, if desired.


Send feedback