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Ingredients
- 2 (15 ounce) cans garbanzo beans (chickpeas)
- 2 tablespoons olive oil
- 1 lb hot Italian sausage, casings removed
- 4 teaspoons chopped fresh rosemary
- 2 cloves garlic, chopped
- 1⁄4 teaspoon dried crushed red pepper flakes
- 1⁄4 cup tomato paste
- 5 cups canned low sodium chicken broth
- 8 ounces orecchiette (or other small pasta)
- 1 1⁄2 cups grated Romano cheese
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Nutrients
- Calories: 1103.5
- Calories from Fat: 503 g
- Total Fat: 56 g
- Saturated Fat: 20.1 g
- Cholesterol: 119.1 mg
- Sodium: 2068.6 mg
- Total Carbohydrate: 99.9 g
- Dietary Fiber: 12 g
- Sugars: 4.2 g
- Protein: 51 g
Spicy Pasta, Bean and Sausage Soup
Great for a cold night!
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Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 3 1⁄2 lbs tomatoes, peeled, seeded, chopped or 3 cups diced canned tomatoes, with, juices
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1⁄4 teaspoon sugar
- 12 ounces rigatoni pasta or 12 ounces fusilli
- 6 ounces arugula, tough stems trimmed, leaves coarsely chopped
- 3⁄4 cup freshly grated Pecorino Romano cheese
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Nutrients
- Calories: 309.1
- Calories from Fat: 58 g
- Total Fat: 6.5 g
- Saturated Fat: 0.9 g
- Cholesterol: 0 mg
- Sodium: 24 mg
- Total Carbohydrate: 59.1 g
- Dietary Fiber: 10.4 g
- Sugars: 8.5 g
- Protein: 7.7 g
Penne with Arugula and Tomatoes
I found this wonderful recipe in a 1995 issue of Bon Appétit.
