Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
21
High
Nutrition per serving
Calories317.4 kcal (16%)
Total Fat11.5 g (16%)
Carbs42.9 g (17%)
Sugars15.2 g (17%)
Protein14.7 g (29%)
Sodium1687.8 mg (84%)
Fiber9.7 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
0.5 lbmild italian sausage
olive oil
2onion
chopped
6carrots
large, cut into 1/2-inch dice
6 ribcelery
cut into 1/2-inch dice
6garlic cloves
chopped fine
0.5 lbgreen beans
trimmed and cut into 1/2-inch pieces
1.5 lbspotatoes
4 cupsgreen cabbage
shredded
6 ckale
rinsed, drained, stems discarded, and the leaves chopped
2 x 28 ouncecan diced tomatoes
14 ozcan kidney beans
8 cupschicken broth
preferably low-salt
1 ½ tsporegano
1 ½ tspbasil
½ tspthyme
½ tspparsley
½ tspsalt
Instructions
Step 1
Cook the sausage over moderate heat, stirring, until it is crisp and pale golden
Step 2
Add the onion, and cook the mixture, stirring, until the onion is softened.
Step 3
Add the carrots, and the garlic and cook the mixture, stirring, for 4 minutes.
Step 4
Add the potatoes, peeled and cut into 3/4-inch dice, and cook the mixture, stirring, for 4 minutes.
Step 5
Add the celery, cabbage and the kale and cook the mixture, stirring, until the cabbage is wilted.
Step 6
Add the tomatoes, spices, and the broth and simmer the soup, covered, for 1 hour.
Step 7
Add green beans and kidney beans.
Notes
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