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Pasta e Fagioli

Photo: Oxmoor House
Yield

6 servings (serving size: 1 cup)

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."

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)

Nutrition 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

How to Make It

  1. 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.