Bean and Pasta Soup with Sausage

Bean and Pasta Soup with Sausage � 23g Carbs, 4g Fiber

From: www.cinnamonhearts.com 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 entr�e. Recipe from: The Diabetes Snack Munch Nibble Nosh Book, 2nd Edition, 2003 by Ruth Glick.

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 1/2 cup) salt to taste (optional) In a small Dutch oven or similar pot, combine the Onion, celery, garlic, oil, and 1/4 cup broth. Cook over medium heat, stirring frequently, for 6 to 7 minutes or until the Onion is tender. Add the remaining broth, 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. Bring the soup to a boil. Stir in Sausage and Pasta. Reduce the heat and cook at a low boil 4 or 5 minutes, until the Pasta is tender. Add salt to taste, if desired

(Note: optional items, such as the salt in this recipe, are not included in nutritional analysis).

Makes 6 Servings

Sodium Alert! This recipe is not suitable for those on salt-restricted meal plans.

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

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