Pasta e Fagioli
Yield: 6 servings (serving size: 1 cup)
Ingredients
- 1 tablespoon olive oil
- 6 ounces hot turkey Italian sausage
- 1 1/2 tablespoons bottled minced garlic
- 1 cup water
- 1 (16-ounce) can fat-free, less-sodium chicken broth
- 1 (8-ounce) can no-salt-added tomato sauce
- 1 cup uncooked small seashell pasta (about 4 ounces)
- 1/2 cup grated Romano cheese, divided
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 2 (15-ounce) cans cannellini beans or other white beans, drained
- Minced fresh parsley (optional)
- Crushed red pepper (optional)
Preparation
Heat the oil in a large saucepan over medium-high heat. Add sausage and garlic; sauté 2 minutes or until browned, stir-ring to crumble. Add water, broth, and tomato sauce; bring to a boil. Stir in pasta, 1/4 cup cheese, oregano, salt, pepper, and beans; bring to a boil. Cover, reduce heat, and simmer for 8 minutes or until pasta is done. Let stand 5 minutes; sprinkle with 1/4 cup cheese. Garnish each serving with parsley and red pepper, if desired.
Nutritional Information
- Calories:
- 353 (26% from fat)
- Fat:
- 10.2g (sat 3.1g,mono 4.1g,poly 2.3g)
- Protein:
- 20.5g
- Carbohydrate:
- 45.6g
- Fiber:
- 4.5g
- Cholesterol:
- 34mg
- Iron:
- 4.5mg
- Sodium:
- 742mg
- Calcium:
- 177mg
Member Ratings and Reviews
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Very easy to prep, satisfying results. Began with 1c chopped onion, cooked til transparent. Subbed broth for water, ditalini for shells & fresh oregano for dried. Otherwise, made to recipe. Served with spinach salad and breadsticks. (Added broth to the leftovers when reheating.)01/13/10
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Yummm. It's a snowy winter night and I decided to give this soup a try. So delicious! I made it with a half an onion, 1 red pepper and 1 small zucchini to add some vegetables to it and it turned out perfect! I sauteed the vegetables with the sausage and then let everything simmer for about 40 minutes. The flavors are perfect :)01/07/10





