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Orecchiette, Sausage and White Bean Soup

 
One serving costs about $1.92

$1.92 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter lunch,soup,main course,main dish,dinner
spoonacular Score:71%

Spoonacular Score: 71%

 

Orecchiette, Sausage and White Bean Soup is a main course that serves 6. One serving contains 395 calories, 21g of protein, and 14g of fat. For $1.92 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. It is perfect for Autumn. 1 person found this recipe to be yummy and satisfying. This recipe from Foodista requires canned tomatoes, sprigs each rosemary, chicken stock, and eachs garlic cloves. From preparation to the plate, this recipe takes about about 45 minutes. Overall, this recipe earns a solid spoonacular score of 70%. Try White Bean Sausage Soup, White Bean & Sausage Soup, and Sausage, White Bean and Tortellini Soup for similar recipes.

Ingredients

Servings:
1 Tbs
1 Tbs olive oil
olive oil
0.25 lb
0.25 lb fresh italian sausage
fresh italian sausage
2 medium
2 medium red onions
red onions
4
4  garlic cloves
garlic cloves
14.5 oz
14.5 oz diced canned tomatoes
diced canned tomatoes
15.5 oz
15.5 oz canned white beans
canned white beans
1 sprigs
1 sprigs rosemary
rosemary
2 qts
2 qts chicken stock
chicken stock
1 cup
1 cup dry orecchiette pasta
dry orecchiette pasta
some
some black bell pepper
black bell pepper
some
some parmesan cheese
parmesan cheese
some
some balsamic vinegar
balsamic vinegar
1 Tbs olive oil
1 Tbs
olive oil
0.25 lb fresh italian sausage
0.25 lb
fresh italian sausage
2 medium red onions
2 medium
red onions
4  garlic cloves
4
garlic cloves
14.5 oz diced canned tomatoes
14.5 oz
diced canned tomatoes
15.5 oz canned white beans
15.5 oz
canned white beans
1 sprigs rosemary
1 sprigs
rosemary
2 qts chicken stock
2 qts
chicken stock
1 cup dry orecchiette pasta
1 cup
dry orecchiette pasta
some black bell pepper
some
black bell pepper
some parmesan cheese
some
parmesan cheese
some balsamic vinegar
some
balsamic vinegar

Equipment

bowl
bowl
ladle
ladle
pot
pot
bowl
bowl
ladle
ladle
pot
pot


Instructions

Heat olive oil in a large pot and add your sliced sausage (hint...fresh sausage is easier to slice if it is slightly frozen...stick it in the freezer for an hour or 2 before you're ready to slice). Brown the sausage well on both sides. Add chopped red onion and cook, stirring occasionally for a couple of minutes. Stir in garlic and cook for another minute or so. Pour in the can of tomatoes. Let the mixture cook down for a few minutes, until slightly thickened. Add beans (I use the liquid, too), herbs and stock. Stir well and bring to a simmer. Once soup has simmered for 10 minutes or so, add in the pasta. Cook ~10 minutes more or until pasta is just al dente. Remember, pasta drinks up your liquid, so you may want to have a bit extra stock, or even just water, on hand. Season with black pepper. You probably will not need salt because of your sausage and stock/broth. But taste it just to make sure and add some if you think it needs it. Ladle into serving bowls and crack a little more fresh black pepper on top. Sprinkle with some chopped parsley. Drizzle a bit of balsamic vinegar on and grate some Parmesan over the top.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.92
Ingredient
1 Tb olive oil
¼ pounds fresh italian sausage
2 mediums red onions
4 garlic cloves
14.5 ounces diced canned tomatoes
15.5 ounces canned white beans
1 sprig rosemary
2 quarts chicken stock
1 cup dry orecchiette pasta
some black bell pepper
some parmesan cheese
some balsamic vinegar
Price
$0.17
$1.01
$0.73
$0.27
$0.88
$0.78
$0.01
$6.08
$0.43
$0.37
$0.63
$0.14
$11.51

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
394 Calories
21g Protein
14g Total Fat
46g Carbs
33% Health Score
Limit These
Calories
394
20%

Fat
14g
22%

  Saturated Fat
4g
28%

Carbohydrates
46g
16%

  Sugar
11g
12%

Cholesterol
27mg
9%

Sodium
767mg
33%

Get Enough Of These
Protein
21g
42%

Manganese
0.73mg
36%

Vitamin B3
6mg
35%

Selenium
22µg
32%

Vitamin C
26mg
32%

Potassium
1035mg
30%

Phosphorus
276mg
28%

Copper
0.54mg
27%

Vitamin B6
0.53mg
27%

Vitamin B1
0.38mg
25%

Fiber
6g
25%

Iron
4mg
24%

Vitamin B2
0.41mg
24%

Folate
89µg
22%

Magnesium
81mg
20%

Calcium
165mg
17%

Zinc
2mg
15%

Vitamin E
2mg
14%

Vitamin A
586IU
12%

Vitamin K
8µg
8%

Vitamin B5
0.6mg
6%

Vitamin B12
0.23µg
4%

covered percent of daily need

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