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Nutrition Facts
Serving Size 569 g
(Approx. 6 Servings)
Amount Per Serving
Calories 450 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 6 g 30%
Trans Fat 1.0 g
Cholesterol 55 mg 18%
Sodium 1740 mg 73%
Total Carbohydrate 44 g 15%
Dietary Fiber 6 g 24%
Sugars 10 g
Protein 18 g
Vitamin A 120% Iron 15%
Vitamin C 15% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Italian Sausage and Bean Soup
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
6  People


Recipe makes 6 Servings

2 Tbsp H-E-B 100% Pure Olive Oil
1 Lb Italian Link Sausage, mild and casing removed
1 1/2 cup(s) white onion, diced
1 1/2 cup(s) carrots, diced
1 cup(s) celery, chopped including leaves
1 Tbsp Peeled Garlic
1 Tbsp Italian seasoning
6 cup(s) Central Market Organics Chicken Broth
14 1/2 Oz H-E-B Italian Diced Tomatoes
15 1/2 Oz H-E-B Dark Red Kidney Beans, drained
1 cup(s) H-E-B Elbow Macaroni
1/8 Tsp kosher salt
1/8 Tsp H-E-B Black Pepper
1/8 Tsp crushed red pepper
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Place 1 tablespoon of oil in a 6-quart Dutch oven or heavy pot over medium-high heat.
Add sausage and cook, breaking up into small pieces with edge of cooking spoon. Transfer to a plate and set aside.
Add remaining oil to same pot and sauté onions, carrots, celery, garlic and Italian seasoning.
Cook 7-9 minutes or until tender; then return sausage to pot.
Stir in broth, tomatoes and beans.
Bring soup to a boil and reduce heat to medium-low. Simmer uncovered for 15-20 minutes.
Right before serving, bring soup to a full boil and add macaroni. Simmer over medium heat, stirring occasionally for 10 minutes or until al dente.
Season with salt, pepper and red pepper flakes and serve.



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