Rating: 3.5 stars
36 Ratings
  • 1 star values: 6
  • 2 star values: 2
  • 3 star values: 5
  • 4 star values: 8
  • 5 star values: 15

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

Recipe by Cooking Light October 2005

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

319 calories; calories from fat 26%; fat 9.2g; saturated fat 3.3g; mono fat 3.8g; poly fat 0.8g; protein 21.9g; carbohydrates 39.7g; fiber 9.6g; cholesterol 56mg; iron 4.4mg; sodium 858mg; calcium 56mg.
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