pasta, beans and chicken sausage soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of pasta, beans and chicken sausage soup calories by ingredient
Introduction
This is comfort food at it's best.This makes 6 huge servings and is one of my families favorites. I'm often told that it taste like soup that you would get from an Italian restaurant.
I serve this with crusty Italian bread and top with a little parmigiano reggiano, for additional calories of course :)
This is comfort food at it's best.
This makes 6 huge servings and is one of my families favorites. I'm often told that it taste like soup that you would get from an Italian restaurant.
I serve this with crusty Italian bread and top with a little parmigiano reggiano, for additional calories of course :)
Number of Servings: 6
Ingredients
-
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 rosemary
sprig 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
Directions
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.