Thursday, March 6, 2008
Pasta Fagioli Soup
2 chicken sausages, halved lengthwise and sliced
3 cups fat-free, less-sodium chicken broth
1/2 cup uncooked small seashell pasta
2 cups coarsely chopped zucchini (about 2 small zucchini)
1 can stewed tomatoes, undrained
1 teaspoon dried basil
1 teaspoon dried oregano
1 can kidney beans, rinsed and drained
1/3 cup shredded cheese
Heat a large saucepan over high heat. Add sausage; cook 2 minutes, stirring constantly. Add broth and pasta; bring to a boil. Cover, reduce heat, and simmer 4 minutes. Add zucchini and tomatoes; bring to a boil. Cover, reduce heat, and simmer 2 minutes. Stir in basil, oregano, and beans; cover and simmer for 3 minutes or until pasta and zucchini are tender. Sprinkle with cheese.
I found this recipe in the Cooking Light website via Elvira's Bistrot and it was our dinner last night. Cooking Light seems like a really interesting site and I think I'll try some other recipes they have there.