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1 tablespoon olive oil
6 oz hot turkey Italian sausage
1 1/2 tablespoons bottled minced garlic
1 cup water
1 (14-ounce) can fat-free less-sodium chicken broth
1 (8 oz) can no salt-added tomato sauce
1 cup uncooked small seashell pasta, (about 4 ounces)
1/2 cup (2 ounces)shredded Romano cheese, divided
1 1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon white pepper
2 (15.5-ounce) cans cannellini beans or other white beans, drained
Minced fresh parsley, optional
Heat oil in a large saucepan over medium high heat. Add sausage and garlic; saute 2 minutes or until browned, stirring to crumble. Add water, broth and tomato sauce; bring to a boil. Stir in pasta, 1/4 cup cheese, oregano, salt, white pepper and beans; bring to a boil. Cover; reduce heat and simmer 8 minutes or until pasta is done. Let stand 5 minutes; sprinkle each serving with cheese.
Garnish with parsley, if desired.
Yield: 6 servings. Serving size: 1 cup soup and 1 tablespoons cheese.
Note: I added 1 extra cup chicken broth for a thinner consistency and I drained and rinsed the beans.
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