Pasta Fagioli Soup

Italian pasta fagioli soup is not only hearty, but also a great source of fiber. Serve with crusty Italian bread and a Caesar salad for a quick weeknight supper.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

Note:

October 2005