Makes: 4 to 6 servings
Ingredients
1 pound (5 total) low-fat mild turkey Italian sausage, casings removed
1 onion (1/2 lb.), peeled and chopped
4 cloves garlic, minced or pressed
About 1 can (14 1/2 oz.) chicken broth
1 can (8 oz.) tomato sauce
1/2 cup dry red wine
1 teaspoon dried oregano
8 ounces dried penne pasta
1/3 to 1/2 pound arugula
2 cans (15 oz. each) cannellini (white) beans, rinsed and drained
About 1/2 cup Shredded Parmesan Cheese
Pepper
Instructions
1. In a 5- to 6-quart pan over high heat, break sausage meat into
chunks with a spoon. Add onion and garlic and stir often until onion is
limp, about 5 minutes.
2. Add broth, tomato sauce, wine, oregano, pasta, and 2 cups water.
Stirring often, bring mixture to a boil and cook until pasta is just
tender to bite, about 10 minutes.
3. Rinse and drain arugula; trim off and discard any tough stem ends.
Coarsely chop arugula and add to pasta mixture along with beans. Stir
occasionally until soup is boiling, about 3 minutes. If soup seems dry,
add more broth to taste.
4. Ladle soup into bowls and add cheese and pepper to taste.
Nutritional Information
Per serving:467 cal., 23% (108 cal.) from fat; 31 g protein; 12 g fat (4.4 g sat.); 54 g carbo (8 g fiber); 1,195 mg sodium; 50 mg chol.
