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 entrée.
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,
6mg Cholesterol, 573mg Sodium, 9g Protein, 23g Carbs,
4g Dietary Fiber, 9g Protein
Exchanges: 1 Starch, 1 Vegetable, 1 Very Lean Meat