Yield: 4 servings
|2 teaspoons||Olive oil|
|½ cup||Chopped onion|
|3 \N||Garlic cloves, minced|
|2 \N||Pkts instant beef broth and seasoning mix|
|1 \N||Pkt instant chicken broth and seasoning mix|
|6 ounces||Pared and diced potato|
|1 cup||Seeded and diced canned Italian tomatoes|
|½ cup||Diced carrot|
|1 \N||Bay leaf|
|6 ounces||Cooked veal sausage, sliced|
|4 ounces||Draines canned chick-peas (garbanzo beans)|
|1 cup||Cooked chopped kale|
|1 tablespoon||Minced fresh parsley|
|½ teaspoon||Oregano leaves|
In a 3- to 4-quart saucepan heat oil over high heat. Add onion and garlic; saute until onion is translucent, 1 to 2 minutes. Add water and broth mixes and stir until dissolved. Reduce heat to low and add potatoes, tomatoes, carrot and bay leaf; cover and let simmer until vegetables are tender, 35 to 40 minutes. Add remaining ingredients and cook until sausage and chick-peas are heated through, about 5 minutes longer. Remove and discard bay leaf before serving.
Makes 4 servings, about 1⅓ cups each.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.