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. Add the carrots, fennel and celery; cook until vegetables are softened.
- Stir in the broth to loosen any browned bits from pan. Add tomatoes, basil, oregano and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
- Stir in pasta and beans. Add enough water to cover. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Sprinkle with cheese. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.84 Kcal (778 kJ) | ||
| Calories from fat | 50.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.66g | 9% | |
|---|---|---|---|
| Cholesterol | 37.84mg | 13% | |
| Sodium | 614.65mg | 26% | |
| Potassium | 527.93mg | 11% | |
| Total Carbs | 22.36g | 7% | |
| Sugars | 4.98g | 20% | |
| Dietary Fiber | 3.39g | 14% | |
| Protein | 12.12g | 24% | |
| Vitamin C | 28.6mg | 48% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 4.9mg | 27% | |
| Calcium | 140.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 76.82 Kcal (322 kJ) | ||
| Calories from fat | 21.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.34g | 9% | |
|---|---|---|---|
| Cholesterol | 15.64mg | 13% | |
| Sodium | 254.07mg | 26% | |
| Potassium | 218.22mg | 11% | |
| Total Carbs | 9.24g | 7% | |
| Sugars | 2.06g | 20% | |
| Dietary Fiber | 1.4g | 14% | |
| Protein | 5.01g | 24% | |
| Vitamin C | 11.8mg | 48% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2mg | 27% | |
| Calcium | 58.1mg | 14% | |
* 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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