With meat and vegitables
Soak beans overnight and cook.
Brown ground sausage and beef large pot or Dutch oven.
Remove and drain meat.
Leave 2 T fat in pan and sauté vegetables over high heat.
Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.
Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.
Prepare ditalani pasta according to directions on package, cooking to al dente.
Add cooked and drained pasta to soup along with kidney beans and great northern beans. Thin with a little more broth or water if desired.
Cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (428g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 463 | ||
Calories from Fat: 105 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 16 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 49.6mg | 15 % | |
Sodium 991.2mg | 34 % | |
Potassium 1895.1mg | 50 % | |
Total Carbohydrate 59.6g | 18 % | |
Dietary Fiber 22.8g | 91 % | |
Sugars, other 36.8g | ||
Protein 33g | 47 % | |
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: 463
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