Shana says: Pasta Fagioli Soup is super super fast, very healthy and a family favorite.
Pasta Fagioli Soup
This Italian soup derives its name—fagioli—and its high fiber content from kidney beans. Serve with crusty Italian bread and a Caesar salad for a quick weeknight supper.
12 ounces Aidelle's chicken or turkey sausage, halved lengthwise and sliced
5 cups fat-free, less-sodium chicken broth
1 cup uncooked small seashell pasta
4 cups coarsely chopped zucchini (about 4 small zucchini)
1 (14.5-ounce) can stewed tomatoes, undrained
1 teaspoon dried basil
1 teaspoon dried oregano
1 (15-ounce) can kidney beans, rinsed and drained
1/3 cup (about 1 1/2 ounces) shredded Asiago cheese (optional)
Heat a large saucepan over high heat. Add sausage; cook 2 minutes, stirring constantly. Add broth and pasta; bring to a boil. Cover, reduce heat, and simmer 4 minutes. Add zucchini and tomatoes; bring to a boil. Cover, reduce heat, and simmer 2 minutes. Stir in basil, oregano, and beans; cover and simmer for 3 minutes or until pasta and zucchini are tender. Sprinkle with cheese.