Bean and Pasta Soup with Sausage

Description
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.


 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * From: www.cinnamonhearts.com
 * Recipe from: The Diabetes Snack Munch Nibble Nosh Book, 2nd Edition, 2003 by Ruth Glick.
 * Makes 6 servings

Ingredients

 * 1 medium onion, chopped
 * 1 large celery stalk, minced
 * 1 garlic clove, minced
 * 2 tsp olive oil
 * 3 cups fat-free, low-sodium or regular chicken broth, divided
 * 1 (15oz) can cannellini beans, rinsed and well drained
 * 1 (8oz) can low-sodium or regular tomato sauce
 * 1 tsp Italian seasoning
 * 2 to 3 drops hot pepper sauce (optional)
 * 3 oz reduced-fat beef sausage
 * 1 oz angel hair pasta broken into 2-inch pieces (about ½ cup)
 * salt to taste (optional)

Directions

 * 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
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 (3/4 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