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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preparation:. | 2. Crumble the sausage into a large cold pot. Cook over medium-high heat, turning occasionally, for about 3 minutes, or until browned. Remove with a slotted spoon, set aside. Pour off and discard any drippings. Add the garlic and sage. | 3. Cook for about 1 minute, or until fragrant. Add the beans, broth and water. Increase the heat to high and bring just to a boil. Scrape up the browned bits at the bottom of the pot. | 4. Reduce the heat to medium-low. Cover partially and simmer for 15 minutes. | 5. Transfer about half of the beans and enough broth to cover, to a blender or food processor. Purée and return to the pot. Add the macaroni and the reserved sausage. | 6. Simmer for about 5 minutes, or until the pasta is al dente. Stir in the spinach, vinegar, salt and the pepper. Sprinkle with Pecorino Romano at the table. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian sausage	12	ounces	mild	1177.0709	2.2113	48.4776	106.5828
garlic clove	3		minced	-	-	-	-
sage	1	tablespoon	rubbed dried	-	-	-	-
cannellini bean	3	cans	rinsed drained	-	-	-	-
chicken broth	3	cans		283.65	6.8625	40.443000000000005	9.516
water	4	cups		0.0	0.0	0.0	0.0
macaroni	1	cup		-	-	-	-
baby spinach leaf	1	bag		-	-	-	-
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
salt	1/8	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
pecorino romano cheese			grated	-	-	-	-

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