This is a wonderful soup for fall. This traditional Italian soup is very hearty and satisfying, loaded with pasta, beans, and vegetables. You can use whatever vegetables you'd like, or try white beans instead of red, or change the flavor of the sausage. A can of plum tomatoes would make a great addition to this as well.
Hearty Pasta e Fagioli Soup
12 ounces chicken sausage, halved lengthwise and sliced (I used my Turkey and Sage Sausage)
3 cups fat-free, less-sodium chicken broth (or make your own - much tastier!)
1/2 cup uncooked pasta (it's easy to make your own pasta)
2 cups coarsely chopped vegetables (I used pea pods and carrots, but you could use any that you like)
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
2 cups cooked red beans or 1 (15-ounce) can kidney beans, rinsed and drained
Heat a large saucepan over high heat. Add sausage; cook 2 minutes, stirring constantly. Add broth and vegetables; bring to a boil.
Cover, reduce heat, and simmer 4 minutes. Add pasta; bring to a boil.
Cover, reduce heat, and simmer 4 minutes. Stir in basil, oregano, and beans; cover and simmer for 3 minutes or until pasta and vegetables are tender. Serve with some crusty Italian bread, flavorful focaccia bread or even warm sweet potato bread. Enjoy!