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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet, over medium-high heat, sauté the bell pepper, onion, and Italian sausage in 3 teaspoons of the olive oil until the sausage has browned, (about 12 minutes). While it is cooking, break up the sausage as much as you can. Drain and discard grease. | 2. In a large cooking pot, pour in the sausage blend, celery, carrots, cabbage, tomatoes with juice, beef stock, V-8, broccoli, garlic, basil leaves, Italian dressing mix, bouillon cubes, oregano, hot sauce, soy sauce, and six cups of the water, but do not add the lima beans or peas yet. These go in later. Bring to a boil and then reduce heat to effect a slow boil and cover, stirring occasionally. | 3. In a second cooking pot, pour in the reserved 3 quarts of water, the remaining teaspoon-full of olive oil and the teaspoon of salt. Stir and bring to a boil over high heat, covered. When it boils, slowly add the pasta and reduce the heat to effect a mild boil, uncovered. Cook the pasta, stirring occasionally, until it is just tender (al dente), then, before draining, remove one cup of the pasta water and add it to the soup. | 4. Shock the drained pasta in cold water (this will keep it from turning mushy later), re-drain and set it aside. | 5. After the soup has cooked for one hour, add the lima beans and peas. After 25 minutes more, add the drained pasta to the soup and allow it to cook, uncovered, for 5 more minutes. | 6. Serve hot. | 7. TIP: As the soup sits, it will absorb more liquid. Simply thin it with canned chicken broth and re-heat it if you want it thinner. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian sausage	20	ounces	de-cased crumbled	1961.7849	3.6854	80.7961	177.6379
celery rib	3		diced	201.7333	0.0	44.88	1.1333
carrot	8		peeled cut	236.16	55.1808	5.3568	1.3824
cabbage	4	cups	chopped	89.0	20.648000000000003	4.5568	0.35600000000000004
tomato	30	ounces	stewed canned chopped	195.6115	43.3747	10.2058	1.7009999999999998
beef broth	15	ounces	canned	29.767	0.1701	4.8478	0.9355
vegetable juice	12	ounces		74.8427	13.1655	3.1638	1.0546
extra virgin olive oil	4	teaspoons	divided	201.7333	0.0	44.88	1.1333
broccoli floret	1	cup	chopped	201.7333	0.0	44.88	1.1333
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
basil leaf	4		minced	201.7333	0.0	44.88	1.1333
italian salad dressing mix	1	teaspoon		201.7333	0.0	44.88	1.1333
chicken bouillon cube	2		crushed	201.7333	0.0	44.88	1.1333
onion	1/3	cup	diced	21.3333	4.9813	0.5867	0.0533
bell pepper	1		de-seeded diced	201.7333	0.0	44.88	1.1333
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
pepper sauce redhot	1	teaspoon		201.7333	0.0	44.88	1.1333
soy sauce	1 1/2	1/2		12.72	1.1832	1.9536	0.1368
baby lima bean	1	cup	frozen	676.7	126.9166	41.6524	1.8786
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
water	4 1/2	quarts	divided	-	-	-	-
table salt	1	teaspoon		0.0	0.0	0.0	0.0
pasta shell	8	ounces		201.7333	0.0	44.88	1.1333

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