Recipe by CookbookCarrie
I developed this to have a nice tasting, but fairly low fat/calorie pasta dinner. Not necessarily traditional, but very tasty. Use enough broth to make it as thick or thin as you like it.
Top Review by Astramom
Yummy! This was so good and so easy to make. I used a can of great northern beans instead of using dried beans that soak overnight and they tasted so good I think I would add more next time. I also used 1/2 teaspoon of oregano and 1/2 teaspoon of dried basil instead of 1 teaspoon of italian seasoning. I also added 1/2 cup of peas for color (I do that with everything.) I garnished with fresh basil which was very yummy. I will make this again and again. For garlic lovers, I'm sure a clove of crushed garlic would be an excellent addition. Thanks again!
- 1 lb sweet Italian turkey sausage (bulk or removed from casings)
- 1 medium onion, diced small
- 1 cup dried great northern beans or 1 cup cranberry beans
- 3 large carrots, sliced 1/4 inch thick
- 2 cups small shell pasta (shells or ditalini)
- 1 (6 ounce) can tomato paste
- 1 (28 ounce) can crushed tomatoes
- 3 -4 cups vegetable broth (I use fat free)
- 2 beef bouillon cubes (or vegetable)
- 1 teaspoon italian seasoning
- 1 teaspoon salt
- 1 teaspoon dried parsley
- freshly grated parmesan cheese (to garnish)
Directions See How It's Made
- Soak beans overnight.
- In the morning (or do this step the night before) brown the turkey sausage and the diced onion.
- Drain and rinse and put in the crock pot.
- Add the broth, beans, carrot, herbs, salt& pepper and crushed tomatoes.
- Cook on low for 9 hours.
- Half hour before you think it is done, bring a pot of water to boil and cook the pasta to al dente.
- Drain and rinse to cut down on the starch in your soup.
- Stir the tomato paste into the crock pot and then fold in the pasta.
- Cook for another 1/2 hour.
- Serve in nice bowls with a topping of freshly grated Parmesan and maybe a sprig of basil.