Pasta Fagioli Soup
Ingredients
-
4
teaspoons
olive oil
-
1
lb
uncooked hot Italian turkey or chicken sausage
-
1
medium
onion, diced
-
3
large
carrots, finely diced
-
2
medium
celery ribs, finely diced
-
4
cloves
garlic, minced
-
4
cups
reduced sodium chicken broth
-
1
cup
water
-
28
oz
can crushed tomatoes
-
15
oz
can tomato sauce
-
2
15 oz
cans cannellini beans, drained and rinsed
-
1
teaspoon
salt
-
1
teaspoon
Italian seasoning
-
½
teaspoon
dried oregano
-
½
teaspoon
dried basil
-
½
teaspoon
dried thyme
-
½
teaspoon
black pepper
-
1
leaf
bay leaf
-
4
oz
dry whole wheat elbow macaroni pasta
-
2
cups
torn fresh spinach
-
1
oz
freshly grated Parmesan cheese
Instructions
- Heat 2 teaspoons of olive oil in a large soup pot over medium heat and cook the sausage, breaking it into small pieces until browned. Remove and set aside.
- Add the remaining olive oil to the pot and heat. Sauté the onion, carrots, and celery for 5-7 minutes until softened.
- Add the garlic and cook for 30-60 seconds.
- Stir in the broth, water, crushed tomatoes, tomato sauce, beans, and seasonings. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Add the pasta and simmer for 8-10 minutes until cooked. Stir in the spinach during the last 3 minutes.
- Remove from heat, discard the bay leaf, and stir in the Parmesan cheese until melted.
Nutrition Facts (estimated)
Servings
10 (1 ½ cup servings)
Calories
254
Total fat
6g
Total carbohydrates
35g
Total protein
18g
Sodium
1079mg
Cholesterol
20mg
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