Simple Italian Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 lb. turkey Italian sausage24 oz. jar of tomato-based pasta sauce 1 24 oz. jar of water (use pasta sauce jar)1 6 oz. can of tomato paste1 lb. dried beans, soaked overnight (I used Great Northern Beans)1 large onion, diced
Remove turkey sausages from their casings and brown in skillet. As sausage is browning, dice large onion.
Rinse soaked beans and place into bottom of slow cooker. Sprinkle diced onion on top of beans.
Once sausage crumbles are browned, add can of tomato paste to the skillet. Stir until sausage is coated thoroughly. Pour sausage and tomato paste mixture on top of onions and beans in slow cooker.
Pour pasta sauce over the entire contents of the slow cooker. Fill pasta sauce jar with water, carefully swirl to make sure all remaining sauce is loosened from the sides, and pour water/sauce into the slow cooker as well. Ensure liquid level covers beans and comes just to the top of the sausage/ tomato paste mixture.
Cover and cook on low for 10 hours (8 may do, but I'm of the school of thought that likes the beans cooked forever); adjust seasoning to taste.
I'm topping mine with shredded Parmesan; cheese is not included in the calorie calculations.
Serving Size: Makes 10 1-cup servings (+/-)
Number of Servings: 10
Recipe submitted by SparkPeople user AMANDAJCD.
Rinse soaked beans and place into bottom of slow cooker. Sprinkle diced onion on top of beans.
Once sausage crumbles are browned, add can of tomato paste to the skillet. Stir until sausage is coated thoroughly. Pour sausage and tomato paste mixture on top of onions and beans in slow cooker.
Pour pasta sauce over the entire contents of the slow cooker. Fill pasta sauce jar with water, carefully swirl to make sure all remaining sauce is loosened from the sides, and pour water/sauce into the slow cooker as well. Ensure liquid level covers beans and comes just to the top of the sausage/ tomato paste mixture.
Cover and cook on low for 10 hours (8 may do, but I'm of the school of thought that likes the beans cooked forever); adjust seasoning to taste.
I'm topping mine with shredded Parmesan; cheese is not included in the calorie calculations.
Serving Size: Makes 10 1-cup servings (+/-)
Number of Servings: 10
Recipe submitted by SparkPeople user AMANDAJCD.
Nutritional Info Amount Per Serving
- Calories: 233.6
- Total Fat: 7.8 g
- Cholesterol: 30.0 mg
- Sodium: 822.7 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 6.8 g
- Protein: 17.3 g
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