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Description Edit

This delicious bean soup cooks quickly and can be packed in a thermos and taken to a football game or fall tailgate picnic. You can also serve it for a quick lunch or dinner entrée.

Ingredients Edit

Directions Edit

  1. In a small Dutch oven or similar pot, combine the onion, celery, garlic, oil, and ¼ cup broth. Cook over medium heat, stirring frequently, for 6 to 7 minutes or until the onion is tender.
  2. Add the remaining broth, cannellini beans, tomato sauce, Italian seasoning, and hot pepper sauce, if using. Bring to a boil over high heat. Reduce the heat and simmer, uncovered, stirring occasionally, 15 minutes.
  3. Bring the soup to a boil. Stir in sausage and pasta.
  4. Reduce the heat and cook at a low boil 4 or 5 minutes, until the pasta is tender. Add salt to taste, if desired

Nutritional information Edit

Sodium Alert! This recipe is not suitable for those on salt-restricted meal plans. (Note: optional items, such as the salt in this recipe, are not included in nutritional analysis).

Per (¾ cup) serving:

  • 147 Calories | 2g Total Fat | 6 mg Cholesterol | 573 mg Sodium | 9g Protein | 23g Carbs | 4g Dietary Fiber | 9g Protein
  • Exchanges: 1 Starch | 1 Vegetable | 1 Very Lean Meat

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