A delicious hearty soup with a bit of spice
Remove the casings from the chicken sausage and cook, crumbling. When do remove and set aside. Add 2 tbspn olive oil to soup pot. Add the leek, fennel and chopped carrots, and red pepper flakes, 1/2 tspn salt and pepper. Sauté till veggies are soft about 8 minutes.
Add the white beans and farro and toast for 2 minutes. Add the chicken stock, thyme, parm rind, tomatoes and juices and 4 cups of water. Bring to a boil, reduce heat and simmer 1 1/2- 2hours until beans are tender.
Add chicken sausage and baby spinach. Remove parm rind and springs of thyme. You may have to add more chicken broth to thin the soup as it thickens as it cooks.
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Serving Size: 1 Serving (471g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 349 | ||
Calories from Fat: 134 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.9g | 20 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 39.7mg | 12 % | |
Sodium 1619mg | 56 % | |
Potassium 1013.6mg | 27 % | |
Total Carbohydrate 36g | 11 % | |
Dietary Fiber 10.7g | 43 % | |
Sugars, other 25.3g | ||
Protein 19.3g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 349
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