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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Cut sausage into small pieces. Peel and chop onion and bell peppers into cubes. Peel and grate carrots through a grater. | 2. 2. Heat one table spoon of olive oil in a Dutch oven or large pot over medium high heat. Cook sausage until browned, for about 5-7 minutes, add onions and peppers and stir. Add grated carrots. Cook for 2-3 minutes, then add garlic cloves and spices and cook for one minute. Add 1 cup Ragu chunky pasta sauce and 5 cups of water and bring to boil. Turn down the heat on low. | 3. 3. Peel and chop potatoes into cubes. Add them to the pot. Cover the lid, bring to boil and cook for 5 minutes. Add pasta and cook for 5 minutes. | 4. 4. Cut cauliflower into florets and add them to the pot along with kale leaves. Cook for 10 more minutes until cauliflower is tender. Add cooked garbanzo beans to the pot and stir everything together. Mix together one table spoon flour with 1 table spoon of water and add it to the pot as a thickener, cook for one more minute. | 5. 5. To make herbed butter: mix together soft butter with finely minced herbs. To serve, put a dollop of butter over the bowl of soup with sprinkles of Parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hot italian sausage	1	lb		403.4676	0.0	89.7602	2.2667
red bell pepper	1			403.4676	0.0	89.7602	2.2667
yellow bell pepper	1			403.4676	0.0	89.7602	2.2667
carrot	2			50.02	11.6876	1.1346	0.2928
garlic clove	3		chopped	403.4676	0.0	89.7602	2.2667
chunky rag pasta sauce	1	cup		403.4676	0.0	89.7602	2.2667
yukon gold potato	2			403.4676	0.0	89.7602	2.2667
rigatoni pasta	1	cup		403.4676	0.0	89.7602	2.2667
chickpea	1	can		1133.4333	188.7556	61.3793	18.1109
cauliflower	1/2	bunch		-	-	-	-
kale leaf	1	cup		403.4676	0.0	89.7602	2.2667
rosemary	1	teaspoon		0.917	0.1449	0.0232	0.040999999999999995
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
salt	1	teaspoon		-	-	-	-
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
water	1	tablespoon		0.0	0.0	0.0	0.0
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
basil	1	tablespoon	chopped	0.6095	0.0702	0.0835	0.017
flat leaf parsley	1	tablespoon		403.4676	0.0	89.7602	2.2667
olive oil				-	-	-	-
parmesan cheese				-	-	-	-

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