Italian Sausage Bean Soup
Need a dairy free main course? Italian Sausage Bean Soup could be a great recipe to try. This recipe serves 8 and costs $1.82 per serving. One portion of this dish contains approximately 20g of protein, 17g of fat, and a total of 409 calories. It is perfect for Winter. Not a lot of people really liked this Mediterranean dish. It is brought to you by Taste of Home. A mixture of ground sausage, celery, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so yummy. 6 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 81%, which is tremendous. Similar recipes are Italian Sausage and Bean Soup, Italian Sausage & Bean Soup, and Italian Sausage White Bean Soup.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 90 minutes
Ingredients:
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 large carrot, sliced
1 celery rib, sliced
4 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
1 teaspoon minced fresh sage
3 garlic cloves, sliced
1 pound Johnsonville® Mild Ground Italian Sausage
6 cups chopped fresh kale
1 medium onion, finely chopped
1 cup medium pearl barley
Equipment:
dutch oven
Cooking instruction summary:
Directions In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Yield: 8 servings (3 quarts). Originally published as Italian Sausage Bean Soup in Country WomanOctober/November 2008, p27 Nutritional Facts 1-1/2 cups equals 339 calories, 9 g fat (3 g saturated fat), 23 mg cholesterol, 1,100 mg sodium, 48 g carbohydrate, 11 g fiber, 19 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink.
2. Add garlic; cook 1 minute longer.
3. Drain.
4. Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
5. Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
Nutrition Information:
covered percent of daily need
