Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb. sweet or hot bulk Italian sausage
- 2 large red peppers
- 4 tbsp olive oil
- 2 tbsp dry or fresh basil
- 1 tbsp oregano
- 1 medium onion
- 1 tbsp minced garlic
- 5 cups chicken broth
- 1½ cups pasta (uncooked)
- 1 can white kidney beans (optional)
Directions
In Dutch oven or stockpot, place olive oil, basil, oregano, onions, garlic, and sliced red peppers. Roast or sauté for approximately 8 minutes.
In separate pan, brown sausage, drain well, and add to pepper mixture with chicken broth. Bring to medium boil and cook 10 minutes. Add pasta and beans. Cook until pasta is done, 5 to 8 minutes.
Transfer the spinach mixture and a little of the stock to an electric food processor or blender and
process until smooth. Return the spinach mixture to the pot and add the remaining stock.
Serve with garlic bread.
Category:New England Recipes
Category:New England Soups