A simple garlic broth is the base for full-flavored slices of kielbasa and ribbons of hearty Swiss chard.
- 2 teaspoons olive oil
- 1/2 pound of kielbasa, sliced on the bias in 1/4-inch pieces
- 4 cloves garlic, minced
- Pinch of cayenne pepper
- 4 cups low-sodium chicken broth
- 1 cup water
- 2 1/2 cups shredded Swiss chard
- Salt and freshly ground pepper, to taste
- 4 slices of French bread
- 1/4 cup grated Parmesan
In a large pot over medium-high heat, heat the oil. Saute the kielbasa until lightly browned, about 4 minutes. Add the minced garlic and cook, stirring, for 30 seconds. Add the broth and water and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes. Add the Swiss chard and cook until cooked through, about 4 or 5 minutes. Season with salt and pepper.
Meanwhile, preheat the broiler or toaster and divide the Parmesan among the slices of bread and broil or toast until the cheese has melted. Garnish each serving of soup with a Parmesan toast.
Recipe reprinted by permission of Cooking.com. All rights reserved.
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