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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Cozy up to this rich and rustic soup to take the chill off any evening. Multigrain pasta increases fiber, but whole wheat pasta works well, too. Healthy Cooking Test Kitchen Ingredients:
1/2 pound italian turkey sausage links, casings removed |
1 medium green pepper, chopped |
1 medium onion, chopped |
2 garlic cloves, minced |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (14-1/2 ounces) no-salt-added diced tomatoes |
4 ounces uncooked multigrain spaghetti, broken into 2-inch pieces |
1 teaspoon italian seasoning |
1/4 teaspoon pepper |
Directions:
1. In a Dutch oven, saute the sausage, green pepper and onion until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until spaghetti is tender. Yield: 6 servings.
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