Cannellini and Penne Soup
Dried pasta and canned beans are ever-ready to pair up in hearty main dishes that satisfy in a hurry. The traditional Italian pasta e fagioli (pasta and beans) sets a fine standard. Both pasta and beans absorb liquid as they stand, so if dinner isn't served as promptly as you'd planned, you may need to add a little more broth to this lean, quick main dish.
More From Sunset
- Calories: 471
- Calories from fat: 21%
- Protein: 30g
- Fat: 11g
- Saturated fat: 3.6g
- Carbohydrate: 59g
- Fiber: 8.4g
- Sodium: 1152mg
- Cholesterol: 45mg
- 1 pound low-fat mild turkey Italian sausages, casings removed
- 1 onion (1/2 lb.), peeled and chopped
- 4 cloves garlic, peeled and pressed
- 1 can (14 1/2 oz.) fat-skimmed chicken broth
- 1 can (8 oz.) tomato sauce
- 1/2 cup dry red wine
- 1 teaspoon dried oregano
- 8 ounces dried penne pasta
- 3/4 pound arugula (about 10 cups)
- 2 cans (15 oz. each) cannellini (white) beans, rinsed and drained
- About 1/2 cup shredded parmesan cheese
- 1. In a 5- to 6-quart pan over high heat, break meat into chunks with a spoon. Add onion and garlic and stir often until onion is limp, about 5 minutes.
- 2. Add broth, tomato sauce, wine, oregano, pasta, and 2 cups water. Stirring often, bring to a boil and cook until pasta is just tender to bite, about 10 minutes.
- 3. Rinse, drain, and coarsely chop arugula. Add arugula and beans to pasta mixture. Stir occasionally until soup is boiling, about 3 minutes.
- 4. Ladle into bowls and add cheese and pepper to taste.
Only you will be able to view, print, and edit this note.Add Note