Cannellini and Penne Soup

pound low-fat mild turkey Italian sausages, casings removed

1 onion, peeled and chopped

4 cloves garlic, peeled and pressed

1 (14 1/2-oz.) can fat-skimmed chicken broth

1 (8-oz.) can tomato sauce

1/2 C. dry red wine

1 t. dried oregano

8 oz. dried penne pasta

Water

3/4 lb. arugula (about 10 C.)

2 (15-oz.) cans cannellini (white) beans, rinsed and drained

1/2 C. shredded parmesan cheese (about)

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.