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Gluten Free Elbows with Mixed Mushrooms and Italian Sausage Soup

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)65.3223
Energy (kCal)1584.2095
Carbohydrates (g)6.1643
Total fats (g)142.1857
  • Cuisine

    European >> Italian >> Italian

  • Dietary Style

  • Preparation Time

    Cooking Time - 30 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large soup pot, bring the chicken stock to a simmer. | 2. Meanwhile, in a skillet, saute garlic with olive oil and rosemary for one minute or until slightly yellow. Add mushrooms and saute until lightly browned. Add sausage and saute for 2 minutes. | 3. Add mushrooms and sausage into broth; stir in beans, tomatoes and Barilla(R) Gluten Free Elbows. Cook for half the recommended time on the box. | 4. Let the soup rest for ten minutes before serving. Season with salt and pepper. Garnish with parsley and olive oil drizzled on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken stock 3 quarts - - - -
    garlic 3 cloves minced 13.41 2.9754 0.5724 0.045
    extra virgin olive oil 4 tablespoons - - - -
    rosemary 1 sprig - - - -
    mushroom 4 packages mixed - - - -
    italian sausage 1 pound boiled cut 1569.4315 2.9484 64.637 142.1107
    cannellini bean 1 can drained - - - -
    cherry tomato 1 pint halved - - - -
    salt black pepper to taste - - - -
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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