• Like
Italian sausage bean soup
Upcoming SlideShare
Loading in...5
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Be the first to comment
    Be the first to like this
No Downloads


Total Views
On Slideshare
From Embeds
Number of Embeds



Embeds 0

No embeds

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

    No notes for slide


  • 1. ALL Class, Lou Master, Monday March 24, 2014 Italian Sausage Bean Soup Healthy Cooking / Taste of Home – Dec-Jan 2012 Ingredients 1 pound bulk Italian sausage 1 medium onion, finely chopped 3 garlic cloves, sliced 2 – 32oz boxes reduced-sodium chicken broth 2 cans (15 ounces each) pinto beans, rinsed and drained 1 can(14-1/2 ounces) diced tomatoes, undrained 1 can (15oz) tomato sauce 1 can (6oz) tomato paste 1/2 cup medium pearl barley 1 large carrot, sliced 1 celery rib, sliced 1 teaspoon minced fresh sage ( or substitute any favorite seasonings) 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed 6 cups chopped fresh kale 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, tomato sauce, tomato paste, 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 and kale is wilted. Yield: 8 servings (3 quarts). Nutrition 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.