1) The document provides a recipe for Italian Sausage Bean Soup that includes Italian sausage, onions, garlic, chicken broth, various beans and tomatoes, pearl barley, carrots, celery, and kale. 2) The ingredients are cooked together in a Dutch oven and simmered for 45-70 minutes until the vegetables are tender. 3) The soup yields 8 servings and each serving contains 339 calories, 9g of fat, and 19g of protein.

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.