Wednesday, February 2, 2011


We've been trying with a capital T to eat more healthy this winter.
You can't get much healthier than this soup.
And mama likes her health food spicy!
Choose low sodium canned veggies & broth if you must.
And you can eliminate the sausage but I don't recommend it.
A little animal fat never hurt anyone. Enjoy!

1 lb Italian sausage
1 lg onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 lg carrot, diced
1/3 lb green beans - trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
1 t dried oregano
1 t dried basil
kosher salt
freshly ground pepper
1 28 oz can diced tomatoes
1 14 oz can crushed tomatoes
6 c vegetable or chicken broth
1 15 oz can kidney beans - drained & rinsed
1 15 oz can garbanzo beans - drained & rinsed
1 c pasta (I used mini bow tie)
1/3 c freshly grated parmesan cheese
2 T chopped fresh basil
Brown sausage in a large pot over medium-high heat.
Add the onion and cook until translucent, about 4 minutes.
Add the garlic and cook 30 seconds.
Add the celery and carrot and cook until they begin to soften, about 5 minutes.
Stir in the green beans, dried oregano and basil, salt and pepper to taste; cook 3 more minutes.
Add the diced and crushed tomatoes and the broth to the pot and bring to a boil.
Reduce the heat to medium low and simmer 10 minutes.
Stir in the beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes.
Ladle into bowls and top with the parmesan and chopped basil.

Nutritional facts per serving (daily value): Calories 29kcal; Protein 1g (2%); Total Fat 0g (0%)(Sat. 0g (0%)); Chol. 0mg (0%); Carb. 7g (2%); Fiber 2g (8%); Sugars 2g; Calcium 34mg (3%); Iron 1mg (3%)

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