Cannellini and Penne Soup
1 pound low-fat mild turkey Italian sausage, casings removed
1 onion, peeled and chopped
4 cloves garlic, minced or pressed
1 (14.5 ounce) can chicken broth
1 (8 ounce) can tomato sauce
1/2 cup dry red wine
1 teaspoon dried oregano
1 (8 ounce) package dried penne pasta
6 ounces arugula
2 (15 ounce) cans cannellini beans, rinsed and drained
1/2 cup Shredded Parmesan Cheese
Pepper
1. In a 5- to 6-quart pan over high heat, break sausage meat into chunks with a spoon. Add onion and garlic and stir often until onion is limp, about 5 minutes.
2. Add broth, tomato sauce, wine, oregano, pasta, and 2 cups water. Stirring often, bring mixture to a boil and cook until pasta is just tender to bite, about 10 minutes.
3. Rinse and drain arugula; trim off and discard any tough stem ends. Coarsely chop arugula and add to pasta mixture along with beans. Stir occasionally until soup is boiling, about 3 minutes. If soup seems dry, add more broth to taste.
4. Ladle soup into bowls and add cheese and pepper to taste.
Serves 6