Try this Italian Soup with Sausage and pasta recipe, or contribute your own.
Suggest a better descriptionHeat dutch oven over medium high heat. Add bacon and sausage and cook until browned, breaking up the sausage into smaller pieces. Add onion, carrot, celery and maybe a touch of olive oil depending on how much fat rendered out of bacon and sausage. Season vegetables with salt and pepper. Once onion is translucent and veggies a little tender, add garlic and bay leaf and cook 30 seconds to a minute. Add tomato paste and stir into mix. Let cook for minute or two, stirring regularly. Add both chicken broth and beef broth, scraping bits off the bottom of the pan. Add both beans, diced tomatoes, and chopped kale. Season soup with little more salt and pepper. Bring soup to a boil. Add pasta and cook until al dente. Stir in the basil. Serve with grated parmesan cheese and cracked black pepper. Jimmy likes red pepper flakes on his too.
I have made with just the one can of cannelini beans and no kidney beans. recipe calls for all chicken broth if you don't want to mix them. Have made without kale (I forgot to add it the time we ate it together)
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Serving Size: 1 Serving (62g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 105 | ||
Calories from Fat: 46 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 17.3mg | 5 % | |
Sodium 116.9mg | 4 % | |
Potassium 178.9mg | 5 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 10.6g | ||
Protein 3.4g | 5 % | |
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: 105
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