Pasta Fagioli Soup

I like making soups, especially if they're one-dish meals. Here's one from Cooking Light.

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.

Makes 5 servings (serving size: about 1 1/3 cups soup and about 1 tablespoon asiago cheese)

• 12 ounces Santa Fe chicken sausage, halved lengthwise and sliced (such as Amy's)
• 3 cups fat-free, less-sodium chicken broth
• 1/2 cup uncooked small seashell pasta
• 2 cups coarsely chopped zucchini (about 2 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

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.

Nutritional Information:

Calories:319 (26% from fat)

Fat:9.2g (sat 3.3g,mono 3.8g,poly 0.8g)

Protein:21.9g

Carbohydrate:39.7g

Fiber:9.6g

Cholesterol:56mg

Iron:4.4mg

Sodium:858mg

Calcium:56mg