| Total sodium per serving: 136mg |
Total calories per serving: 395 |
Servings: 4 |
Ingredients
- 8 oz homemade low sodium breakfast sausage, crumbled (in files)
- 1 tsp Italian seasoning
- 1 can (15 oz.) black beans, no added salt
- 1/2 cup penne pasta
- 1/2 teaspoon reduced sodium Worcestershire sauce
- 8 oz low sodium beef broth
- 1/8 tsp ground black pepper
- 1 small red pepper, diced
- 1 tbsp unsalted butter
- 2 slices low sodium Monterey Jack, Swiss or Provolone cheese
Directions
1. Crumble sausage and brown in skillet until done. Drain any excess fat.
2. In saucepan combine broth, Worcestershire sauce, pepper, pasta and beans.
3. Add sausage to soup.
4. Melt butter in skillet and sauté peppers about 3-4 minutes; add to soup and simmer on low heat until pasta is done.
5. Ladle into bowls and top each bowl with a half slice of cheese.
Source: Colgin recipes, adapted for low sodium
