ALL Class, Lou Master, Monday March 24, 2014
Italian Sausage Bean Soup
Healthy Cooking / Taste of Home – Dec-Jan 2012
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
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.