Pasta E Fagioli With Italian Sausage

1. Combine all ingredients EXCEPT pasta and sausage. Mix well. Bring to a boil, then reduce heat to medium low.

2. In the meantime, cook sausage in small amount of oil until cooked through. Add sausage to soup, and cook for 30 mins over medium low heat.

3. Add pasta; cook until pasta is al dente.

4. Remove bay leaf before serving. Enjoy!

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Nutrient	Quantity
Total fats	19.0626 g
Protein	77.1339 g
Carbohydrates	140.9366 g
Energy	1020.8482 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9693 g
Water	1895.8271 g
Aspartic acid	3.3155 g
Calcium, Ca	503.3106 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0003 g
Lutein + zeaxanthin	1056.5676 g
Fiber, total dietary	18.5842 g
Fatty acids, total saturated 22:0	0.0004 g
Carotene, beta	11159.7575 g
Niacin	16.5098 mg
Vitamin A, RAE	1166.8453 g
Arginine	1.347 g
Riboflavin	1.3192 mg
Tocopherol, beta	0.0952 mg
Fatty acids, total polyunsaturated 15:0	0.0073 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0367 g
Glutamic acid	10.8614 g
Sodium, Na	5306.7691 mg
Fatty acids, total saturated 16:1 undifferentiated	0.233 g
Total lipid (fat)	19.0626 g
Manganese, Mn	3.4785 mg
Fructose	12.7609 g
Proline	1.9745 g
Fatty acids, total saturated 16:0	2.42 g
Fatty acids, total saturated 8:0	0.0002 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1604 g
Sucrose	0.0318 g
Choline, total	314.2709 mg
Sugars, total	40.8586 g
Serine	1.0551 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	1.2033 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	1.4406 mg
Selenium, Se	63.7435 g
Ash	32.1211 g
Fatty acids, total saturated 18:1 undifferentiated	4.4037 g
Pantothenic acid	2.9671 mg
Phenylalanine	1.114 g
Copper, Cu	2.2452 mg
Betaine	0.318 mg
Thiamin	1.5039 mg
Retinol	68.0002 g
Methionine	0.2976 g
Iron, Fe	14.5505 mg
Carbohydrate, by difference	140.9366 g
Phosphorus, P	921.8451 mg
Folate, total	302.7768 g
Tocopherol, gamma	0.4139 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Lycopene	71912.8711 g
Alanine	1.6349 g
Cholesterol	123.1736 mg
Valine	1.1793 g
Fatty acids, total saturated 18:2 undifferentiated	5.8284 g
Glycine	2.3833 g
Carotene, alpha	4033.7022 g
Glucose (dextrose)	11.906 g
Fatty acids, total saturated 14:0	0.1105 g
Zinc, Zn	9.8979 mg
Isoleucine	0.8998 g
Fatty acids, total saturated 12:0	0.0002 g
Fatty acids, total polyunsaturated	7.07 g
Leucine	1.5617 g
Tocotrienol, alpha	0.0223 mg
Vitamin A, IU	22183.8758 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	302.7768 g
Tryptophan	0.2268 g
Vitamin C, total ascorbic acid	560.9882 mg
Phytosterols	15.7612 mg
Fatty acids, total polyunsaturated 18:1 c	0.0381 g
Tyrosine	0.6053 g
Vitamin B-12	2.2667 g
Vitamin K (phylloquinone)	57.2796 g
Fatty acids, total saturated	4.0371 g
Histidine	0.5409 g
Fatty acids, total monounsaturated	4.7354 g
Threonine	0.8368 g
Folate, food	302.7768 g
Vitamin E (alpha-tocopherol)	5.8636 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Magnesium, Mg	201.1296 mg
Lysine	1.2757 g
Potassium, K	4198.5023 mg
Fatty acids, total polyunsaturated 24:1 c	0.0001 g
Cystine	0.2766 g
Fluoride, F	55.4389 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1.5 teaspoon	0	0	0
Garlic powder	0.5 teaspoon	5.1305	1.1273	0.0113
Bay leaf	1	0	0	0
Tomato	1 can	40.2099	8.6898	0.4468
Tomato juice	3 cups	123.93	25.7337	2.1141
cayenne pepper	0.25 teaspoon	0	0	0
thyme	0.5 teaspoon	0.404	0.0978	0.0067
cannellini bean	1 can	201.7338	0	1.1333
vegetable broth	4 cups	649.44	105.288	15.3504
bulk italian sausage	0.5	201.7338	0	1.1333
shell pasta	0.5 cup	201.7338	0	1.1333