Pasta e Fagioli

Pasta e Fagioli
Photo by Oxmoor House

Ingredients

  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • 1 ½ teaspoons dried oregano
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ½ cup grated Romano cheese, divided
  • 2 (15-ounce) cans cannellini beans or other white beans, drained
  • ¼ teaspoon white pepper
  • + 7 more ingredients
    • 6 ounces hot turkey Italian sausage
    • 1 ½ tablespoons bottled minced garlic
    • 1 cup uncooked small seashell pasta (about 4 ounces)
    • 1 cup water
    • 1 (8-ounce) can no-salt-added tomato sauce
    • Crushed red pepper (optional)
    • Minced fresh parsley (optional)

Heat the oil in a large saucepan over medium-high heat. Add sausage and garlic; sauté 2 minutes or until browned, stir-ring to crumble. Add water, broth, and tomato sauce; bring to a boil. Stir in pasta, 1/4 cup cheese, oregano, salt, pepper, and beans; bring to a boil. Cover, reduce heat, and si...

View full recipe at My Recipes

Comments

Variations on Pasta e Fagioli

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