Tuesday, May 27, 2008
Pasta Fagioli Soup
I've never been been one to eat minestrone but I do like this recipe and with all the pasta, beans, and other stuff going on it's not too heavy on the tomato broth. Pasta e fagioli means "pasta and beans" and I believe most traditional fagioli recipes use cannelloni beans so I'm not sure Cooking Light got the name entirely right here. Regardless, it's pretty good and Allen now calls it his favorite of our soup recipes it that means anything to you. It's tasty, super easy to make and it does have a lot of fiber and it's a good way to get me to eat some zucchini (though I prefer zucchini bread).
12 ounces Santa Fe chicken sausage, halved lengthwise and sliced (such as Amy's) -- this is what the recipe says but I haven't found any Amy's in the store. I have bought sausage at CM that's worked and spicy Italian sausage too.
3 cups fat-free, less-sodium chicken broth
1/2 cup uncooked pasta shells (I use the baby shells)
2 cups coarsely chopped zucchini (about 2 small zucchini) -- I had some extra yellow squash one night and threw it in and it also works.
1 (14.5-ounce) can stewed tomatoes, undrained
1 teaspoon dried basil
1 teaspoon dried oregano object
1 (15-ounce) can kidney beans, rinsed and drained
1/3 cup (about 1 1/2 ounces) shredded Asiago cheese
Instructions: 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.
5 servings (serving size: about 1 1/3 cups soup and about 1 tablespoon asiago cheese)
CALORIES 319(26% from fat); FAT 9.2g (sat 3.3g,mono 3.8g,poly 0.8g); PROTEIN 21.9g; CHOLESTEROL 56mg; CALCIUM 56mg; SODIUM 858mg; FIBER 9.6g; IRON 4.4mg; CARBOHYDRATE 39.7g