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Name: Lus Minestrone with Sausage
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1/2 ts Dried basil; 1 Onion chopped; 4 c Chicken Stock; 2 Italian sausage links; Hot; 1/2 c Carrots; chopped; 1 tb olive oil; 1 Bay leaf; 2 ts Dried thyme; 14 oz Red Kidney Beans; undrained; 1/2 c Celery chopped; 1/2 c Red Pepper; chopped; 28 oz Canned tomatoes; diced; 3/4 c Macaroni; uncooked; 1 Garlic minced

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INGREDIENTS

1/2 ts Dried basil
1 Onion ; chopped
4 c Chicken Stock
2 Italian sausage links; Hot
1/2 c Carrots; chopped
1 tb olive oil
1 Bay leaf
2 ts Dried thyme
14 oz Red Kidney Beans; undrained
1/2 c Celery ; chopped
1/2 c Red Pepper; chopped
28 oz Canned tomatoes; diced
3/4 c Macaroni; uncooked
1 Garlic ; minced

INSTRUCTIONS

1. Remove sausage from casing and lightly brown in a frypan. Drain meat on paper towelling. 2. In a 16 cup (4L) saucepan, saute onion and garlic in oil until softened. 3. Add celery, carrot, and red pepper. Cook, stirring frequently for 3 minutes. 4. Add tomatoes and seasonings. 5. Stir in chicken stock, pasta and sausage meat. Bring to a boil and simmer until pasta is cooked, 10-15 minutes. 6. Add Red Kidney Beans. Simmer 30 minutes on very low heat until flavours are blended. 7. Season with salt and pepper as desired. Notes: Tried March 7, 1998 - Quick to put together and tasty. Used Ditalini pasta. Per Serving: Calories: 244 Fat: 8.2 grams Fibre: 6.5 grams CFF 29.6 Posted to recipelu-digest by RecipeLu on Mar 07, 1998

NOTES

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Lus Minestrone with Sausage

1/2 ts Dried basil
1 Onion chopped
4 c Chicken Stock
2 Italian sausage links; Hot
1/2 c Carrots; chopped
1 tb olive oil
1 Bay leaf
2 ts Dried thyme
14 oz Red Kidney Beans; undrained
1/2 c Celery chopped
1/2 c Red Pepper; chopped
28 oz Canned tomatoes; diced
3/4 c Macaroni; uncooked
1 Garlic minced

1. Remove sausage from casing and lightly brown in a frypan. Drain meat on  paper towelling.    2. In a 16 cup (4L) saucepan, saute onion and garlic in oil until softened.    3. Add celery, carrot, and red pepper. Cook, stirring frequently for 3  minutes.    4. Add tomatoes and seasonings.    5. Stir in chicken stock, pasta and sausage meat. Bring to a boil and  simmer until pasta is cooked, 10-15 minutes.    6. Add Red Kidney Beans. Simmer 30 minutes on very low heat until flavours  are blended.    7. Season with salt and pepper as desired.    Notes: Tried March 7, 1998 - Quick to put together and tasty. Used Ditalini  pasta.    Per Serving: Calories: 244 Fat: 8.2 grams Fibre: 6.5 grams CFF 29.6  Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 07,  1998

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Nutrition

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Serving Size: 1 Serving (271g)
Recipe Makes: 12 Servings

Calories: 65
Calories from Fat: 20 (31%)

Amt Per Serving		% DV

	Total Fat 2.2g	3 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.4g
Cholesterol 4.8mg		1 %
Sodium 230.9mg		8 %
Potassium 189.5mg		5 %
Total Carbohydrate 6.7g		2 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 6.5g
Protein 4.2g		6 %
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.

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Calories per serving: 65

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