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Ingredientes
- 1 pound dried chick peas
- 3 quarts water
- 2 tablespoons olive oil
- 1 slice bacon, diced
- 1 cup chopped onions
- 1/4 pound mushrooms, sliced
- 2 Italian sausages, sliced
- 2 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon sage
- 2 tomatoes, peeled and chopped
Direcciones
- Wash the chick peas, cover with water and bring to a boil; let soak 1 hour. Drain.
- Add the 3 quarts water. Bring to a boil and cook over low heat 2 1/2 hours.
- Remove about 1 cup beans; puree in an electric blender or force through a sieve. Return to the saucepan.
- Cook the oil and bacon in a skillet 2 minutes.
- Add the onions and mushrooms and saute 10 minutes.
- Brown the sausages and drain.
- Add vegetables and sausages to the soup with the salt, pepper, sage and tomatoes.
- Cook 30 minutes longer.
- Taste for seasoning.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 660g | |
| Recipe makes 6 servings | |
| Calories 485 | |
| Calories from Fat 205 | 42% |
| Total Fat 23.18g | 29% |
| Saturated Fat 6.09g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 1325mg | 55% |
| Potassium 908mg | 26% |
| Total Carbs 49.84g | 13% |
| Dietary Fiber 14.0g | 47% |
| Sugars 9.91g | 7% |
| Protein 21.54g | 34% |
