| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Spanish | Spanish, Pork, Vegetables, Soups/stews, Meats | 4 | Servings |
INGREDIENTS
| 2 | ts | Olive oil |
| 1/2 | c | Chopped onion |
| 3 | Garlic cloves, minced | |
| 1 | qt | Water |
| 2 | Pkts instant beef broth and seasoning mix | |
| 1 | Pkt instant chicken broth and seasoning mix | |
| 6 | oz | Pared and diced potato |
| 1 | c | Seeded and diced canned Italian tomatoes |
| 1/2 | c | Diced carrot |
| 1 | Bay leaf | |
| 6 | oz | Cooked veal sausage, sliced |
| 4 | oz | Draines canned chick-peas (garbanzo beans) |
| 1 | c | Cooked chopped kale |
| 1 | tb | Minced fresh parsley |
| 1/2 | ts | Oregano leaves |
| 1/4 | ts | Pepper |
INSTRUCTIONS
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 1 1/3 cups each. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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