This is one of my favorite winter soups because it’s fast and it’s hearty. I first got this from Cooking Light and made it when the girls were small, omitting the beans from their portions because they did not eat beans. Now with adult children I can go all in. Enjoy!
Ingredients
- 1T olive oil
- 6 oz hot turkey sausage, casing removed
- 1 1/2 T chopped garlic
- 1C water
- 2C fat free chicken broth
- 8oz can tomato sauce
- 2, 15oz cans canellini beans (or any white beans), drained and rinsed
- 1C small shell pasta (any small pasta such as elbows will do)
- 1 1/2t dried oregano
- 1/2C grated parmeggiano reggiano, divided
- 1/4t salt
- 1/4t ground pepper
Directions
Warm the oil in a pot over medium-high heat. Add sausage, sauté 2 minutes until cooked, breaking up. Add garlic, cool 30 seconds, until fragrant.
Add water, broth and tomato sauce, bring to a boil. Add beans, pasta, 1/4C cheese, oregano, salt and pepper, return to boil. Then cover, reduce heat to low and simmer 8 minutes. Let stand 5 minutes and garnish with remaining cheese.
6 servings.