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Ingredients
- 1/4 c. extra virgin olive oil
- 2 onions, diced
- 1 clove garlic, chopped
- 3 carrots, minced
- 3 potatoes, minced
- 1/2 cabbage, minced
- 2 quarts. brown stock or possibly rich beef broth
- 1 1/2 lbs. sweet Italian sausage, sliced
- 3 c. canned tomatoes
- 2 c. cooked red kidney beans
Directions
- Hot extra virgin olive oil in skillet and saute/fry the next five ingredients till tender. In a Dutch oven brown the sausage and saute/fry for 10 to 15 min. Drain the excess fat from the sausage and add in the sauteed vegetables, the brown stock (or possibly rich beef broth), and the canned tomatoes to the brown sausage and simmer covered for 2 1/2 hrs. Add in the beans and simmer for 30 min more. The flavor of the soup improves each time it is rewarmed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 424g | |
| Recipe makes 12 servings | |
| Calories 344 | |
| Calories from Fat 207 | 60% |
| Total Fat 23.07g | 29% |
| Saturated Fat 7.29g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 1166mg | 49% |
| Potassium 732mg | 21% |
| Total Carbs 20.67g | 6% |
| Dietary Fiber 5.2g | 17% |
| Sugars 4.84g | 3% |
| Protein 14.11g | 23% |
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