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Ingredients
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1 ½ teaspoons extra-virgin olive oil
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1 pound bulk sausage
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2 teaspoons minced garlic
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2 (14.5 ounce) cans fire-roasted diced tomatoes
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1 (15.5 ounce) can navy beans, drained
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3 ½ cups beef stock
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3 ½ cups chicken stock
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1 pinch red pepper flakes, or more to taste
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1 ½ cups frozen chopped spinach
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1 cup ditalini pasta
Directions
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Heat olive oil in a stock pot over medium-high heat; cook and stir sausage and garlic in the hot oil until sausage is crumbly and evenly browned, about 10 minutes. Drain and discard any excess grease.
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Mix tomatoes, navy beans, beef stock, chicken stock, basil, oregano, and red pepper flakes into sausage mixture; bring to a boil. Add spinach and ditalini pasta and simmer until pasta is tender but firm to the bite, about 10 minutes.
Nutrition Facts (per serving)
220 | Calories |
10g | Fat |
21g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 220 | |
% Daily Value * | |
Total Fat 10g | 12% |
Saturated Fat 3g | 16% |
Cholesterol 22mg | 7% |
Sodium 926mg | 40% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 4g | 13% |
Total Sugars 3g | |
Protein 12g | 24% |
Vitamin C 7mg | 7% |
Calcium 65mg | 5% |
Iron 2mg | 11% |
Potassium 345mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.