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Cannellini And Penne Soup

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Ingredients
  Mild italian sausage 1 Pound
  Onion 1⁄2 Pound, chopped
  Garlic 4 Clove (20 gm), peeled and pressed
  Canned fat skimmed chicken broth 14 1⁄2 Ounce (1 Can)
  Tomato sauce 8 Ounce (1 Can)
  Dry red wine 1⁄2 Cup (8 tbs)
  Dried oregano 1 Teaspoon
  Penne pasta 8 Ounce (Dry One)
  Arugula 3⁄4 Pound (About 10 Cups)
  Canned cannellini beans 30 Ounce (2 Cans, 15 Ounce Each)
  Shredded parmesan cheese 1⁄2 Cup (8 tbs)
  Pepper To Taste
Directions

1. Discard sausage casings. In a 5- to 6-quart pan over high heat, break meat into chunks with a spoon. Add onion and garlic and stir often until onion is limp, about 5 minutes.
2. Add broth, tomato sauce, wine, oregano, pasta, and 2 cups water. Stirring often, bring to a boil and cook until pasta is just tender to bite, about 10 minutes.
3. Meanwhile, coarsely chop arugula. Add arugula and beans to pasta mixture. Stir occasionally, until soup is boiling, about 3 minutes.
4. Ladle into bowls and add cheese and pepper to taste.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled

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