Chickpea and Sausage Minestrone

By á-42947

(from cooking light magazine)
Serving size: about 1 1/2 cups

Per serving:Calories: 197; Fat: 4.7g; Saturated fat: 0.9g; Monounsaturated fat: 2.4g; Polyunsaturated fat: 0.9gL Protein: 12g; Carbohydrate: 26.5g; Fiber: 4g; Cholesterol: 16mg; Iron: 2.1mg; Sodium: 553mg; Calcium: 76mg

Ingredients

• 3/4 cup uncooked small shell pasta
• 1 tablespoon olive oil
• 1 (4-ounce) link hot turkey Italian sausage, casing removed
• 1 cup diced onion
• 1 cup diced carrot
• 1/2 cup diced celery
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 teaspoons chopped fresh thyme
• 1/4 teaspoon crushed red pepper
• 5 garlic cloves, chopped
• 1 (15-ounce) can unsalted chickpeas, rinsed and drained
• 1 (15-ounce) can fire-roasted diced tomatoes, undrained
• 4 cups unsalted chicken stock (such as Swanson)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Details

Servings 6
Adapted from cookinglight.com

Preparation

Step 1

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. While pasta cooks, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add sausage; cook 3 minutes or until lightly browned, stirring to crumble. Add onion and next 6 ingredients (through garlic); cook 10 minutes. Add chickpeas, tomatoes, and stock; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in pasta, salt, and black pepper; cook 1 minute.