Cannellini and Penne Soup
Dried pasta and canned beans are ever-ready to pair up in hearty main dishes that satisfy in a hurry. The traditional Italian pasta e fagioli (pasta and beans) sets a fine standard. Both pasta and beans absorb liquid as they stand, so if dinner isn't served as promptly as you'd planned, you may need to add a little more broth to this lean, quick main dish.
How to Make It
Step 1
1
In a 5- to 6-quart pan over high heat, break meat into chunks with a spoon. Add onion and garlic and stir often until onion is limp, about 5 minutes.
Step 2
2
Add broth, tomato sauce, wine, oregano, pasta, and 2 cups water. Stirring often, bring to a boil and cook until pasta is just tender to bite, about 10 minutes.
Step 3
3
Rinse, drain, and coarsely chop arugula. Add arugula and beans to pasta mixture. Stir occasionally until soup is boiling, about 3 minutes.
Step 4
4
Ladle into bowls and add cheese and pepper to taste.
Ingredients
1 pound low-fat mild turkey Italian sausages, casings removed
1 onion (1/2 lb.), peeled and chopped
4 cloves garlic, peeled and pressed
1 can (14 1/2 oz.) fat-skimmed chicken broth
1 can (8 oz.) tomato sauce
1/2 cup dry red wine
1 teaspoon dried oregano
8 ounces dried penne pasta
3/4 pound arugula (about 10 cups)
2 cans (15 oz. each) cannellini (white) beans, rinsed and drained
About 1/2 cup shredded parmesan cheese
Pepper
Directions
Step 1
1
In a 5- to 6-quart pan over high heat, break meat into chunks with a spoon. Add onion and garlic and stir often until onion is limp, about 5 minutes.
Step 2
2
Add broth, tomato sauce, wine, oregano, pasta, and 2 cups water. Stirring often, bring to a boil and cook until pasta is just tender to bite, about 10 minutes.
Step 3
3
Rinse, drain, and coarsely chop arugula. Add arugula and beans to pasta mixture. Stir occasionally until soup is boiling, about 3 minutes.
Step 4
4
Ladle into bowls and add cheese and pepper to taste.
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