1/4 teaspoon pepper
2 14-ounce cans diced tomatoes with basil, garlic and oregano
2 14-ounce cans chicken broth
1 15-ounce can red kidney beans, rinsed, drained
1/2 cup elbows, small shell or ditalini pasta
Grated Parmesan for topping (optional)
DISCARD casing if using link sausage; crumble sausage in soup pot; cook and stir until no longer pink; drain and set aside out of pot.
COOK vegetables and pepper in same pot 5 to 10 minutes or beginning to soften; add tomatoes with their liquid and broth; bring to boil on high; immediately reduce heat to low and simmer, covered, 15 minutes.
STIR in beans, pasta and cooked sausage; cook covered 15 minutes longer or until pasta is tender. Taste to adjust seasoning. Top servings with Parmesan, if desired.
Nutrition information: Per 1/8 recipe: 220 calories, 70 calories from fat, 8 grams fat, 2.5 grams saturated fat, 20 milligrams cholesterol, 710 milligrams sodium, 25 grams carbohydrates, 7 grams fiber, 13 grams protein.
Reach Judy Grigoraci at ...@suddenlink.net.