Cannellini and Penne Soup

Name: Cannellini and Penne Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 liters 3/4 pound arugula (about; 227 grams can tomato sauce; 850 grams cans each) cannellini (white) beans, rinsed and drained; 118 milliliters dry red wine; 411 grams can fat-skimmed chicken broth; 4 cloves garlic, peeled and pressed; 227 grams onion , peeled and chopped; 1 teaspoon dried oregano; 118 milliliters About shredded parmesan cheese; 227 grams dried penne pasta; 6 servings Pepper; 454 grams low-fat mild turkey Italian sausages, casings removed

Cannellini and Penne Soup might be a good recipe to expand your main course recipe box. This recipe serves 6. One serving contains 508 calories, 35g of protein, and 10g of fat. It is perfect for Autumn. A mixture of onion, oregano, penne pasta, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a 5- to 6-quart pan over high heat, break meat into chunks with a spoon.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Add onion and garlic and stir often until onion is limp, about 5 minutes.

Ingredients you will need

Garlic

Onion

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.

Ingredients you will need

Tomato Sauce