soups

Ingredients

	31 oz canned white beans, small variety, drained and rinsed
	2 spray(s) cooking spray
	1 tsp olive oil
	1/8 oz fresh sage, about 3 to 4 medium leaves, finely chopped
	2 medium garlic clove(s), minced
	1/2 pound(s) cooked chicken sausage, Italian-style, cut into bite-size pieces
	28 oz canned crushed tomatoes, with puree
	1 Tbsp canned tomato paste, or to taste
	2 1/2 cup(s) water
	3 cup(s) canned chicken broth
	1 tsp table salt, or to taste
	1/4 tsp red pepper flakes, or to taste
	3 oz uncooked whole-wheat spaghetti, broken 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.