Pasta E Fagioli

• 1 tablespoon olive oil
• 6 ounces hot turkey Italian sausage
• 1 1/2 tablespoons bottled minced garlic
• 1 cup water
• 1 (16-ounce) can fat-free, less-sodium chicken broth
• 1 (8-ounce) can no-salt-added tomato sauce
• 1 cup uncooked small seashell pasta (about 4 ounces)
• 1/2 cup grated Romano cheese, divided
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 2 (15-ounce) cans cannellini beans or other white beans, drained
• Minced fresh parsley (optional)
• Crushed red pepper (optional)

1. Heat the oil in a large saucepan over medium-high heat. Add sausage and garlic; saute 2 minutes or until browned, stir-ring to crumble. Add water, broth, and tomato sauce; bring to a boil. Stir in pasta, 1/4 cup cheese, oregano, salt, pepper, and beans; bring to a boil. Cover, reduce heat, and simmer for 8 minutes or until pasta is done. Let stand 5 minutes; sprinkle with 1/4 cup cheese. Garnish each serving with parsley and red pepper, if desired.

olive oil, sausage, garlic, water, chicken broth, salt, pasta, romano cheese, oregano, salt, white pepper, cannellini beans, fresh parsley, red pepper

Taken from www.myrecipes.com/recipe/pasta-e-fagioli-1 (may not work)