Libby's recipe given to me by Jill Francis at RBC Student Banking.
Remove sausage from casing and lightly brown in a frypan. Drain meat on paper towel. In a 4L saucepan, saute onion and garlic in oil until softened. Add celery, carrot and red pepper. Cook, stirrying frequently for 3 minutes. Add tomatoes and seasonings. Stir in chicken stock, pasta and sausage meat. Bring to a boil and simmer until pasta is cooked (10-15 minutes). Add kidney beans. Simmer 10 minutes, until beans are heated through and flavours are blended. Season with salt and pepper as desired.
I cooked pasta (macaroni) separately and added to bowls when serving. Leftovers were divided and frozen (macaroni divided into ziplocks), and pasta added to soup during last minute of heating.
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Serving Size: 1 Serving (345g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 225 | ||
Calories from Fat: 95 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 26.9mg | 8 % | |
Sodium 592.7mg | 20 % | |
Potassium 547.2mg | 14 % | |
Total Carbohydrate 21g | 6 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 17.6g | ||
Protein 11.5g | 16 % | |
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: 225
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