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Tuscan Bean and Italian Sausage Soup
Ingredients
|
1800.0 |
45.00 |
| IDF® Frozen Chicken Broth (IDF 3823) |
150.0 |
3.75 |
| Starch, Modified National ThermFlo |
50.0 |
1.25 |
| Salt |
12.0 |
0.30 |
| Yeast Extract (Gb 1744 Chicken Type) |
2.0 |
0.05 |
| Yeast Extract (Gb 1732 Tomato Type) |
2.0 |
0.05 |
| Diced Tomatoes (Canned w/Juice) |
400.0 |
10.00 |
| Navy Beans (Canned, Drained) |
375.0 |
9.38 |
| Cannellini Beans (Canned, Drained) |
250.0 |
6.25 |
| Refried Beans (Old El Paso) |
200.0 |
5.00 |
| Carrots, Julienne (Canned, Drained) |
150.0 |
3.75 |
| Parmesan Cheese |
14.0 |
0.35 |
| IDF® Rendered Chicken Fat (IDF 4575) |
40.0 |
1.00 |
| Italian Smoked Sausage |
300.0 |
7.50 |
| Onions, Chopped |
150.0 |
3.75 |
| Celery, Chopped |
100.0 |
2.50 |
| Garlic, Fresh Minced |
5.0 |
0.12 |
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4000.0 |
100.00% |
* All measurements are in grams
Cooking Instructions
- Add frozen chicken broth, starch, salt and yeast extracts to water in a pot.
- Heat to boiling.
- Turn heat down to a simmer.
- Add tomatoes, beans, carrots and Parmesan cheese.
- In a skillet, melt chicken fat.
- Add sausage, onions, celery and garlic.
- Saute until sausage lightly browns.
- Add to pot.
- Continue to simmer for 10 minutes.
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