Pasta e Fagioli

One of my favorite soups ever is the Pasta e Fagioli at Olive Garden. And it isn't something that would be an avoid that, on the menu if I were out. However, I can't go to Olive Garden or any other Italian restaurant without eating two baskets of bread. It's my worst weakness. BREAD! Sigh.....

So, I played with the recipe at home. Guess what? This will taste exactly like you ordered it at Olive Garden, and better than that? You don't have to fight the crowds or the damn bread basket calling my your name!

Pasta e Fagioli

Ingredients:

2 links turkey mild Italian Sausage
2 Tbls Olive Oil
1 medium onion chopped
1 cup chopped carrots
1 cup chopped celery
2 Tbls dried oregano
2 cloves of garlic grated
2 15oz cans of low sodium chicken broth
1 Tbls red pepper flakes
1 can canneloni bean (white kidney beans)
1 can diced tomatoes
1 can tomato puree
2 Tblsp fresh parsley and basil

Directions:

Heat the olive oil in a large soup pot. Remove the casings from the Italian Sausage and add to the pot. Break up sausage and brown well. Add chopped onions, carrot, and celery and let cook until vegetables start to soften(about 5 minutes.) Add oregano and grate the garlic. Stir well. Add the beans and the chicken stock. Stir in tomatoes and puree. Add the red pepper flakes. Let the soup simmer for about 15 minutes. Add the pasta and fresh herbs and let the soup cook until the pasta is done. Remove from heat and serve.

Servings = 6

Calories 283, 6 grams fat, 19 grams protein, 30 grams carbs, 12 grams fiber
Note: I did not subtract out fiber or sugars to get net carbs.

Everyone in my family loves this! Hope you enjoy. ~Zgirl