Italian pasta and bean soup with chicken sausage (WW)
This is very good. We used turkey sausage as we couldn't find chicken sausage. Also the recipe calls for 1/2 lb. of sausage but I think next time I will use 1 lb. I also let the individuals add the red pepper flakes as it can make the soup very spicy. Also try and find thick spaghetti noodles as show in the photo.
Equipment
- Large soup pot
- Skillet
Ingredients
- 31 oz Canned white beans Small variety, drained and rinsed
- 1 Tablespoon Olive oil
- ⅛ oz Raw sage About 3 to 4 medium leaves, finely chopped
- 2 Garlic cloves Minced
- ½ lb Cooked chicken sausage We used Turkey sausage
- 28 oz Canned crushed tomatoes With puree
- 1 Tablespoon Canned tomato paste
- 2½ Cups Water
- 3 Cups Canned chicken broth
- 1 Teaspoon Table salt Or to taste
- ¼ Teaspoon Red pepper flakes Or to Taste
- 3 oz Uncooked whole-wheat spaghetti Broken into small pieces
Instructions
- Puree half of beans in a blender; set aside.
- Coat bottom of a large soup pot with cooking spray. Add oil; heat over medium heat. Add sage and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add sausage; cook, stirring frequently, until sausage starts to brown, about 2 to 3 minutes.
- Add pureed beans, whole beans, crushed tomatoes, tomato paste, water, broth, salt and pepper to pot. Bring soup to a boil; stir in spaghetti. Continue cooking soup according to time specified by pasta manufacturer.
- Season to taste with salt and red pepper flakes. Yields about 1 1/2 cups per serving.