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Pasta e Fagioli

Cooking Light

Photo: Oxmoor House

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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
Cooking Light, OCTOBER 2000