Italian pasta and bean soup with chicken sausage
2
Points®
Total time: 27 min • Prep: 12 min • Cook: 15 min • Serves: 9 • Difficulty: Easy
Packed with beans, sausage, and spaghetti, this soup delivers a big hearty taste in under 30 minutes. Pureeing half of the beans creates a creamy texture without any cream, while still giving you plenty of beans to bite into. Sage has a strong, distinct flavor and an aromatic quality that shines in this soup. It is available in both dried and fresh forms at grocery stores, but like most herbs, the fresh herbs offer considerably more flavor, which is why we’ve called for those in this recipe. For an extra hit of flavor, top each serving with minced pickled peppers.
Ingredients
Canned white beans
31 oz, small variety, drained and rinsed
Cooking spray
2 spray(s)
Olive oil
1 tsp
Raw sage
⅛ oz, about 3 to 4 medium leaves, finely chopped
Garlic
2 clove(s), minced
Cooked chicken sausage
½ pound(s), Italian-style, cut into bite-size pieces
Canned crushed tomatoes
28 oz, with puree
Tomato paste
1 Tbsp, or to taste
Water
2½ cup(s)
Chicken broth
3 cup(s)
Table salt
1 tsp, or to taste
Red pepper flakes
¼ tsp, or to taste
Uncooked whole wheat spaghetti
3 oz, broken into small pieces
Instructions
1
Puree half of beans in a blender; set aside.
2
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.
3
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.
4
Season to taste with salt and red pepper flakes. Yields about 1 1/2 cups per serving.
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