Directions:
- Crumble sausage into a Dutch oven or soup kettle. Cook over medium heat until no longer pink, drain. Add the carrots, celery, onion, garlic and red pepper flakes. Cook and stir for 10 minutes or until vegetables are tender. Add tomatoes and Italian seasoning; cook 10 minutes longer.
- Add the broth, beans, water, wine or additional broth, macaroni, tomato sauce and salt. Bring to a boil. Reduce heat; cook, uncovered until macaroni is tender, about 10 minutes. Serve with Parmesan cheese if desired. Yield: 16 servings (4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 165.16 Kcal (691 kJ) | ||
| Calories from fat | 88.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.86g | 15% | |
|---|---|---|---|
| Cholesterol | 35.71mg | 12% | |
| Sodium | 510.9mg | 21% | |
| Potassium | 276.38mg | 6% | |
| Total Carbs | 6.48g | 2% | |
| Sugars | 1.5g | 6% | |
| Dietary Fiber | 1.32g | 5% | |
| Protein | 11.02g | 22% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.1mg | 6% | |
| Calcium | 29.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 165.39 Kcal (692 kJ) | ||
| Calories from fat | 88.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.87g | 15% | |
|---|---|---|---|
| Cholesterol | 35.76mg | 12% | |
| Sodium | 511.62mg | 21% | |
| Potassium | 276.76mg | 6% | |
| Total Carbs | 6.49g | 2% | |
| Sugars | 1.51g | 6% | |
| Dietary Fiber | 1.33g | 5% | |
| Protein | 11.04g | 22% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.1mg | 6% | |
| Calcium | 29.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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