SOUPER SATURDAY

Today's recipe is a true Italian delight. You may have had a soup that is very similar if you have eaten Olive Garden's never ending soup and salad. I especially love the hot turkey Italian sausage and the cannellini beans!

PASTA E FAGIOLI

1 tbsp. olive oil

6 oz. hot turkey Italian sausage

1 1/2 tbsp. bottled minced garlic (If you've never tried this you're in for a surprise. It makes adding garlic so easy-no chopping, peeling etc. and it works better in some things)

1 (16 oz.) can fat-free, less-sodium chicken broth

1 cup water
1 (8oz.) can no-salt added tomato sauce 

1 c. uncooked small seashell pasta (about 4 oz.)

1/2 c. grated Romano cheese, divided

1 1/2 tsp. dried oregano

1/4 tsp. salt 

1/4 tsp. white pepper

2 (15oz.) cans cannellini beans or other white beans, drained

Minced fresh parsley (optional)

Crushed red pepper (optional)

PREPARATION

Heat the oil in a large saucepan over medium-high heat. Add the sausage and garlic; saute 2 minutes or until browned, stirring to crumble. Add water, broth, and tomato sauce; bring to a boil. Stir in pasta, 1/4 c. 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 min.; sprinkle with 1/4 c. cheese. Garnish each serving with parsley and red pepper, if desired.

YIELD:8 servings (serving size: 1 cup)