Print Options:

Cannellini and Penne Soup





Yields
Makes 6 servings

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.

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 471Calories from Fat 21
% Daily Value *
Total Fat 11g17%

Saturated Fat 3.6g18%
Cholesterol 45mg15%
Sodium 1152mg48%
Total Carbohydrate 59g20%

Dietary Fiber 8.4g34%
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.