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1. In a large pot over medium heat, cook sausage, stirring and breaking up with a wooden spoon until no traces of pink remain, 6 to 8 minutes. Transfer meat to paper towels; drain fat from pot. Add olive oil, onion, garlic, celery and carrot and cook, stirring,until vegetables have softened, 6 to 8 minutes.
2. Stir in chicken broth, tomatoes with juice and 3 cups water and bring to a simmer. Add green beans and chard and simmer until very soft, about 20 minutes. Stir in beans, pasta and reserved sausage and simer, stirring occasionally, until pasta is al dente, 8 to 10 minutes.
3. Stir in Parmesan and season with salt and pepper. Ladle into bowls and serve.
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|Serving Size: 1 Serving (229g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 112 (68%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 27mg||8 %|
|Sodium 618.3mg||21 %|
|Potassium 299.2mg||8 %|
|Total Carbohydrate 4.7g||1 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 3.5g|
|Protein 8.7g||12 %|
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Calories per serving: 165
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