Directions:
- In a skillet, cook the sausage until no longer pink; drain. Add onion, celery, carrots, Italian seasoning, basil, salt and pepper. Cook and stir over medium heat for 5 minutes or until the vegetables are crisp-tender. Stir in the water, tomatoes and soup; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Stir in the rice; cover and cook for 10 minutes or until tender. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 309.03 Kcal (1294 kJ) | ||
| Calories from fat | 194.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.58g | 33% | |
|---|---|---|---|
| Cholesterol | 41.99mg | 14% | |
| Sodium | 839.1mg | 35% | |
| Potassium | 156.74mg | 3% | |
| Total Carbs | 17.45g | 6% | |
| Sugars | 2.44g | 10% | |
| Dietary Fiber | 1.51g | 6% | |
| Protein | 11.8g | 24% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.7mg | 10% | |
| Calcium | 27mg | 3% | |
| Amount Per 100 g | |||
| Calories | 138.35 Kcal (579 kJ) | ||
| Calories from fat | 86.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.66g | 33% | |
|---|---|---|---|
| Cholesterol | 18.8mg | 14% | |
| Sodium | 375.66mg | 35% | |
| Potassium | 70.17mg | 3% | |
| Total Carbs | 7.81g | 6% | |
| Sugars | 1.09g | 10% | |
| Dietary Fiber | 0.68g | 6% | |
| Protein | 5.28g | 24% | |
| Vitamin C | 1.8mg | 7% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.8mg | 10% | |
| Calcium | 12.1mg | 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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