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Sausage, Bean & Pasta Soup with Spinach
Course
Soups & Stews
Servings
6
people
Calories
415
kcal
Author
Aimee
Ingredients
2
Tablespoons
Canola oil
or olive oil
2
Italian sausages
hot or mild - chorizo sausage works too
1
onion
chopped
3
cloves
garlic
crushed
2
cups
water
1
cup
dry fusilli
or other small pasta
1
can
tomato sauce
or diced tomatoes (14 oz can)
3
cups
chicken stock
or vegetable stock
1
teaspoon
dried oregano
or basil
Salt and pepper
to taste
2
cups
fresh spinach
loosely packed, or 1 cup chopped kale
2
cups
cooked white or red kidney beans
or a 19 oz can, rinsed and drained
Freshly grated Parmesan cheese
for serving
Instructions
In a large saucepan set over medium heat, heat a drizzle of oil and sauté the sausage, breaking it up with a spoon, until it is browned.
Add the onion and garlic and cook for 2 to 3 minutes, until soft.
Add the water, pasta, tomato sauce, stock, oregano, and salt and pepper.
Bring to a boil, reduce the heat, and simmer for about 15 minutes, until the pasta is tender.
Add the spinach and beans and cook the soup for another 3 to 5 minutes.
If it seems too thick, thin it with a little extra stock, tomato juice, or water.
Ladle into bowls and top each serving with grated Parmesan while still hot.
Nutrition
Calories:
415
kcal
|
Carbohydrates:
44
g
|
Protein:
19
g
|
Fat:
19
g
|
Saturated Fat:
5
g
|
Cholesterol:
32
mg
|
Sodium:
1054
mg
|
Potassium:
974
mg
|
Fiber:
7
g
|
Sugar:
8
g
|
Vitamin A:
1430
IU
|
Vitamin C:
14.3
mg
|
Calcium:
71
mg
|
Iron:
4.3
mg