You don’t have to make soup by the gallon. Plump summer tomatoes and fresh basil give refreshing flavors to a quick minestrone soup in a small batch. Add turkey sausage and the crunchy texture of pecans to make a light summer meal.
This one-dish dinner can be made in 20 minutes.
Acini pepe is a very small soup pasta. Any type of leftover pasta broken into small pieces or orzo (rice-shaped pasta) can be used. Look for trimmed green beans in the produce section to cut down on prep time.
Although this is a cooked soup, it can be served at room temperature and is full of the fresh flavors of summer vegetables.
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1 teaspoon olive oil
1/2 pound low-fat turkey sausage, cut into 1/2-inch pieces
1 cup sliced onion
1 cup green beans cut into 1-inch pieces
2 medium tomatoes, quartered
2 cups fat-free, no-salt-added chicken broth
Salt and pepper
1 cup packed spinach
1/2 cup fresh basil, torn into bite-sized pieces
1/2 cup acini pepe pasta
2 tablespoons Parmesan cheese
2 tablespoons chopped pecans
Heat the oil, add the sausage, onion and green beans. Saute for 5 minutes.
Add the tomato and broth. The broth should cover the vegetables. Add water, if needed. Bring to a simmer and partially cover with a lid, leaving space for steam to escape. Simmer for 10 minutes. Add salt and pepper to taste. Remove from heat. Stir in the spinach and basil. Let stand 1 minute.
Spoon pasta into bowls and ladle on soup. Sprinkle with Parmesan and pecans.