Cannellini and Penne Soup Recipe – Sunset Magazine

Ingredients

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