Wednesday night (for reasons I will discuss in some future post), I wanted something quick and easy for dinner and yet comforting. Of course, when I planned our weekly menu (yes I plan a menu on the weekend and then Chris food shops based upon that menu), I had no idea that's what I would want, so this one worked out really well.
The soup comes together in a few minutes, and cooks for maybe 15-20 minutes before you eat it. I didn't bother with the salad, but we had some left over ciabatta that Chris toasted up, rubbed with garlic, sprinkled with salt and drizzled olive oil over to make a nice accompaniment.
No pictures (maybe I'll get one at lunch today) but it's soup; it's easy and it's good. Oh and for you Weight Watchers out there not necessarily good value (7 points in a 1C serving) but it is pretty darn filling and with a salad, makes a good meal.
Pasta e Fagioli
1 tablespoon olive oil
6 ounces hot turkey Italian sausage
1 1/2 tablespoons bottled minced garlic
1 cup water
1 (16-ounce) can fat-free, less-sodium chicken broth
1 (8-ounce) can no-salt-added tomato sauce
1 cup uncooked small seashell pasta (about 4 ounces)
1/2 cup grated Romano cheese, divided
1 1/2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon white pepper
2 (15-ounce) cans cannellini beans or other white beans, drained
Minced fresh parsley (optional)
Crushed red pepper (optional)
Heat the oil in a large saucepan over medium-high heat. Add sausage and garlic; sauté 2 minutes or until browned, stir-ring to crumble. Add water, broth, and tomato sauce; bring to a boil. Stir in pasta, 1/4 cup cheese, oregano, salt, pepper, and beans; bring to a boil. Cover, reduce heat, and simmer for 8 minutes or until pasta is done. Let stand 5 minutes; sprinkle with 1/4 cup cheese. Garnish each serving with parsley and red pepper, if desired.
Yield: 6 servings (serving size: 1 cup)
CALORIES 353 (26% from fat); FAT 10.2g (sat 3.1g,mono 4.1g,poly 2.3g); IRON 4.5mg; CHOLESTEROL 34mg; CALCIUM 177mg; CARBOHYDRATE 45.6g; SODIUM 742mg; PROTEIN 20.5g; FIBER 4.5g
Cooking Light, OCTOBER 2000