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Pasta Fagioli Soup

Pasta Fagioli Soup

Photo: Lee Harrelson

Yield

5 servings (serving size: about 1 1/3 cups soup and about 1 tablespoon asiago cheese)

Sausage, kidney beans, and vegetables make this 30-minute soup a filling dinner in a bowl.

Ingredients

  • 12 ounces Santa Fe chicken sausage, halved lengthwise and sliced (such as Amy's)
  • 3 cups fat-free, less-sodium chicken broth
  • 1/2 cup uncooked small seashell pasta
  • 2 cups coarsely chopped zucchini (about 2 small zucchini)
  • 1 (14.5-ounce) can stewed tomatoes, undrained
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1/3 cup (about 1 1/2 ounces) shredded Asiago cheese

Nutrition Information

  • calories 319
  • caloriesfromfat 26 %
  • fat 9.2 g
  • satfat 3.3 g
  • monofat 3.8 g
  • polyfat 0.8 g
  • protein 21.9 g
  • carbohydrate 39.7 g
  • fiber 9.6 g
  • cholesterol 56 mg
  • iron 4.4 mg
  • sodium 858 mg
  • calcium 56 mg

How to Make It

  1. Heat a large saucepan over high heat. Add sausage; cook 2 minutes, stirring constantly. Add broth and pasta; bring to a boil. Cover, reduce heat, and simmer 4 minutes. Add zucchini and tomatoes; bring to a boil. Cover, reduce heat, and simmer 2 minutes. Stir in basil, oregano, and beans; cover and simmer for 3 minutes or until pasta and zucchini are tender. Sprinkle with cheese.