Pasta Fagioli Soup

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.



Cooking Light