Pasta e Fagioli

Photo: Oxmoor House
This Pasta e Fagioli soup recipe is a busy weeknight family-favorite. One online reviewer says, "This recipe is delicious! Definitely a simple, rustic, comfort food."

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 353
Caloriesfromfat 26 %
Fat 10.2 g
Satfat 3.1 g
Monofat 4.1 g
Polyfat 2.3 g
Protein 20.5 g
Carbohydrate 45.6 g
Fiber 4.5 g
Cholesterol 34 mg
Iron 4.5 mg
Sodium 742 mg
Calcium 177 mg

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.

Note:

October 2000