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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 319
  • Calories from fat: 26%
  • Fat: 9.2g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 21.9g
  • Carbohydrate: 39.7g
  • Fiber: 9.6g
  • Cholesterol: 56mg
  • Iron: 4.4mg
  • Sodium: 858mg
  • Calcium: 56mg

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

  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.
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