Photo: Cala
Estimated Nutrition (whole recipe, rough)
753
Calories
68g
Protein
41g
Fat
22g
Carbs
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Bean | not in our table | 0 |
| Swiss Chard | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup dry white wine
- 2 Tbs. olive oil
- 1 1⁄2 lb. chicken andouille sausage
- 1 small yellow onion, diced
- 2 celery stalks, diced
- 1 carrot, peeled and diced
- 1 leek, white portion only, diced
- 2 garlic cloves, minced
- 1 tsp. minced fresh thyme
- 6 cups chicken stock, warmed
- 1 cup water, warmed
- 2 cups cooked white beans, drained
- 4 oz. Swiss chard, stems removed, leaves cut
- into 1⁄2-inch strips
- Salt and freshly ground pepper, to taste
- Grated Parmigiano-Reggiano cheese for
- garnish (optional)
- Garlic crostini for garnish (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes