Italian Peasant Soup

1. In a large pot, cook sausage over medium heat until browned and no longer pink; drain.

2. Add onions and garlic; sauté until tender.

3. Add in the beans, broth, tomatoes, carrots, basil, and oregano; stir to mix. Cook uncovered for 10 minutes.

4. Add the spinach and heat just until wilted.

5. Add the cooked penne noodles last.

6. Serve with parmesan cheese sprinkled on top.

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Nutrient	Quantity
Total fats	64.0233 g
Protein	238.9589 g
Carbohydrates	117.7597 g
Energy	1982.6225 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8875 g
Water	3239.6319 g
Aspartic acid	8.5536 g
Calcium, Ca	2834.4858 mg
Lutein + zeaxanthin	336.48 g
Fiber, total dietary	36.6063 g
Carotene, beta	10612.2 g
Niacin	65.4132 mg
Vitamin A, RAE	5819.8445 g
Arginine	6.2102 g
Riboflavin	2.9827 mg
Tocopherol, beta	0.0128 mg
Fatty acids, total saturated 20:1	0.4888 g
Glutamic acid	14.7255 g
Sodium, Na	15711.1403 mg
Fatty acids, total saturated 16:1 undifferentiated	2.8296 g
Total lipid (fat)	64.0233 g
Manganese, Mn	7.8311 mg
Fructose	3.542 g
Proline	4.205 g
Fatty acids, total saturated 16:0	15.8389 g
Fatty acids, total saturated 8:0	0.0224 g
Sucrose	6.7732 g
Choline, total	374.9018 mg
Sugars, total	36.4635 g
Serine	3.8892 g
Fatty acids, total saturated 10:0	0.0549 g
Fatty acids, total saturated 18:0	5.306 g
Fatty acids, total saturated 20:4 undifferentiated	0.5329 g
Vitamin B-6	4.266 mg
Selenium, Se	213.1677 g
Ash	65.5339 g
Fatty acids, total saturated 18:1 undifferentiated	16.5888 g
Pantothenic acid	6.5175 mg
Phenylalanine	3.4806 g
Copper, Cu	3.7392 mg
Betaine	0.732 mg
Thiamin	1.5819 mg
Retinol	295.6445 g
Methionine	2.4023 g
Iron, Fe	70.8315 mg
Carbohydrate, by difference	117.7597 g
Phosphorus, P	3010.3267 mg
Folate, total	1653.9462 g
Fatty acids, total saturated 4:0	0.0693 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0652 g
Fatty acids, total saturated 22:1 undifferentiated	0.8193 g
Lycopene	1.28 g
Alanine	5.5024 g
Cholesterol	407.0801 mg
Valine	4.5978 g
Fatty acids, total saturated 18:2 undifferentiated	10.2051 g
Glycine	5.082 g
Carotene, alpha	4450.56 g
Glucose (dextrose)	5.0892 g
Fatty acids, total saturated 14:0	0.8481 g
Zinc, Zn	19.3079 mg
Isoleucine	4.4158 g
Fatty acids, total saturated 12:0	0.1331 g
Fatty acids, total polyunsaturated	12.1289 g
Leucine	6.8398 g
Tocotrienol, alpha	0.1008 mg
Vitamin A, IU	111484.9856 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.102 g
Folate, DFE	1653.9462 g
Tryptophan	0.9942 g
Vitamin C, total ascorbic acid	1331.7239 mg
Phytosterols	33 mg
Fatty acids, total saturated 6:0	0.0384 g
Starch	1.8304 g
Tyrosine	3.3381 g
Vitamin B-12	8.6256 g
Vitamin K (phylloquinone)	18.2193 g
Fatty acids, total saturated	22.5783 g
Histidine	2.6221 g
Fatty acids, total monounsaturated	20.9063 g
Threonine	3.9965 g
Folate, food	1653.9462 g
Vitamin E (alpha-tocopherol)	2.4916 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1615 g
Magnesium, Mg	356.4441 mg
Lysine	7.8899 g
Potassium, K	9448.6909 mg
Cystine	1.0403 g
Fluoride, F	6.516 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Spinach	6 cups	198	35.1	2.7
Carrot	1 cup	52.48	12.2624	0.3072
Onion	2	88	20.548	0.22
Parmesan cheese	0.5 cup	148	16	2
Garlic Clove	6	252.1667	0	1.4167
chicken broth	60 ounces	527.3006	12.7573	17.6901
cannellini bean	30 ounces	252.1667	0	1.4167
basil leaf	1 teaspoon	252.1667	0	1.4167
oregano leaf	1 teaspoon	252.1667	0	1.4167
tomato green chilies	14.5 ounces	252.1667	0	1.4167
italian turkey sausage	16 ounces	716.6752	21.092	39.6893
mini wheat penne	10 ounces	252.1667	0	1.4167