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Italian sausage bean soup
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  • 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.

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