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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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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. 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 |
Directions:
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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