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