Italian pasta and bean soup with chicken sausage
canned white beans
31 oz, small variety, drained and rinsed
⅛ oz, about 3 to 4 medium leaves, finely chopped
2 medium clove(s), minced
cooked chicken sausage(s)
½ pound(s), Italian-style, cut into bite-size pieces
canned crushed tomatoes
28 oz, with puree
canned tomato paste
1 Tbsp, or to taste
canned chicken broth
1 tsp, or to taste
red pepper flakes
¼ tsp, or to taste
uncooked whole-wheat spaghetti
3 oz, broken into small pieces
- 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.