Ingredients35 m servings 220 cals
- Heat olive oil in a stock pot over medium-high heat; cook and stir sausage and garlic in the hot oil until sausage is crumbly and evenly browned, about 10 minutes. Drain and discard any excess grease.
- Mix tomatoes, navy beans, beef stock, chicken stock, basil, oregano, and red pepper flakes into sausage mixture; bring to a boil. Add spinach and ditalini pasta and simmer until pasta is tender but firm to the bite, about 10 minutes.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 220 calories; 9.6 g fat; 21.1 g carbohydrates; 11.8 g protein; 22 mg cholesterol; 926 mg sodium. Full nutrition
ReviewsRead all reviews 6
3.16.16 I had some hot Italian sausage links in the freezer which needed to be used, so I just removed the casings and browned the sausage for this recipe. I don't use frozen spinach, but I di...
Absolutely delicious. Leftovers taste even better. Have added this to my permanent recipe book!
Yummy, yummy. Everybody loved it, in fact I have more beans soaking tonight and we will be eating this again tomorrow night with some good crusty bread. For the meat ingredient, I added some o...
I made a double batch of this. Very good! I used hot turkey Italian sausage. I didn't have any beef stock, so I added just chicken stock and a couple of large tablespoons of better than bouillo...