pasta, beans and chicken sausage soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
Olive Oil, 2 tbsp *Boars Head Pancetta, 2 oz Onions, raw, 1 large Baby Carrots, raw, 1 large Celery, raw, 1 stalk, medium (7-1/2" - 8" long) Garlic, 3 cloves sprig of fresh rosemarysprig of fresh tyme*cannellini beans, Goya, svg=.5c, can=3.5svgs, 2 cup Water, tap, 2 cup (8 fl oz) *Kitchen Basics Chicken Stock, 4 cup *Barilla Ditalini Pasta (2 oz serving), 1 serving chicken sausage, 4 serving
Saute veggies in 2 tablespoons of olive oil along with pancetta. When tender, turn off heat and puree with a hand blender.
Remove sausage from casing and add to the veggie mix and continue to cook until the meat is done.
Add chicken broth, tomatoes and water.
Rinse beans and add them in along with the sprigs of rosemary and tyme (it's best to leave them whole so you can pull them out at the end and have the flavor) and Simmer for 30 minutes.
After 30 minutes, add pasta raw and let it cook in the soup until done.
Remove sausage from casing and add to the veggie mix and continue to cook until the meat is done.
Add chicken broth, tomatoes and water.
Rinse beans and add them in along with the sprigs of rosemary and tyme (it's best to leave them whole so you can pull them out at the end and have the flavor) and Simmer for 30 minutes.
After 30 minutes, add pasta raw and let it cook in the soup until done.
Nutritional Info Amount Per Serving
- Calories: 323.4
- Total Fat: 5.2 g
- Cholesterol: 5.8 mg
- Sodium: 693.7 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 7.3 g
- Protein: 13.3 g
Member Reviews