Ingredients
12
12 servings
- •1 ½ teaspoons extra-virgin olive oil
- •1 pound bulk sausage
- •2 teaspoons minced garlic
- •2 (14.5 ounce) cans fire-roasted diced tomatoes
- •1 (15.5 ounce) can navy beans, drained
- •3 ½ cups beef stock
- •3 ½ cups chicken stock
- •1 teaspoon dried basil
- •1 teaspoon dried oregano
- •1 pinch red pepper flakes, or more to taste
- •1 ½ cups frozen chopped spinach
- •1 cup ditalini pasta
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 220
- Carbohydrate: 21g
- Fat: 10g
- Fiber: 4g
- Protein: 12g
- Sugar: 3g
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