Recipe: Cannellini and Penne Soup (with red wine and arugula)

CANNELLINI AND PENNE SOUP

1 pound low-fat mild turkey Italian sausages, casings removed
1 onion, peeled and chopped
4 cloves garlic, peeled and pressed
1 (14 1/2-ounce) can fat-skimmed chicken broth
1 (8-ounce) can tomato sauce
1/2 cup dry red wine
1 teaspoon dried oregano
8 ounces dried penne pasta
Water
3/4 pound arugula (about 10 cups)
2 cans (15 ounces each) cannellini (white) beans, rinsed and drained
1/2 cup shredded Parmesan cheese (about)
Ground black pepper

In a 5- to 6-quart pan over high heat, break meat into chunks with a spoon. Add onion and garlic and stir often until onion is limp, about 5 minutes.

Add broth, tomato sauce, wine, oregano, pasta and 2 cups water. Stirring often, bring to a boil and cook until pasta is just tender to bite, about 10 minutes.

Rinse, drain and coarsely chop arugula. Add arugula and beans to pasta mixture. Stir occasionally until soup is boiling, about 3 minutes.

Ladle into bowls and add cheese and pepper to taste.

Makes 6 servings
Source: Sunset Recipe Annual 2002 Edition