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.
Prep Time30 minutesmins
Course: Main Course
Cuisine: Italian
Keyword: Bean, Pasta, Sausage, Soup
Equipment
Large soup pot
Skillet
Ingredients
31ozCanned white beansSmall variety, drained and rinsed
1TablespoonOlive oil
⅛ozRaw sageAbout 3 to 4 medium leaves, finely chopped
2Garlic clovesMinced
½lbCooked chicken sausageWe used Turkey sausage
28ozCanned crushed tomatoesWith puree
1TablespoonCanned tomato paste
2½CupsWater
3CupsCanned chicken broth
1TeaspoonTable saltOr to taste
¼TeaspoonRed pepper flakesOr to Taste
3ozUncooked whole-wheat spaghettiBroken 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.