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1 lb. (450 g) Italian sausage, casings removed
1 onion, chopped
1 can (540 mL) diced tomatoes, undrained
1 each green and yellow pepper, chopped
1 can (5.5 fl oz/156 mL) tomato paste
1 can (19 fl oz/540 mL) white kidney beans, drained
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1-1/2 cups Cracker Barrel Shredded Light 4 Cheese Italiano Cheese
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How do I make it ?
Crumble sausage into large skillet. Add onions; cook until sausage is done, stirring frequently. Drain. Transfer to slow cooker.
Add tomatoes, peppers and tomato paste; mix well. Stir in beans; cover with lid. Cook on LOW 3-1/2 to 4 hours (or on HIGH 2-1/2 to 3 hours).
Stir in herbs; cover with lid. Cook on HIGH 10 min.; stir. Serve topped with cheese.
Kraft Kitchen Tips!
Stir in 1/4 tsp. crushed red pepper with the basil and oregano.
The canned beans do not need to be rinsed which eliminates washing a colander.
Calories From Fat
% Daily Value
Fat 20 g
Saturated fat 8 g
Cholesterol 45 mg
Sodium 1360 mg
Carbohydrate 33 g
Fibre 7 g
Sugars 9 g
Protein 26 g
6 servings, 1-1/4 cups (300 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.