The Italians like to toast slices of leftover bread with some olive oil. The tasty result is crostini or “little toasts.” They make a great side dish for this dinner.
Wine:
Fred Tasker’s wine suggestion: Hearty fare calls for hearty wine. I’d say syrah.
Helpful Hints:
• Any type of pasta or marinara sauce can be used. Read the labels carefully and buy one that has no added sugar and is low in sodium.
• Any leftover bread can be used for the crostini.
Countdown:
• Start soup.
• While soup cooks, prepare crostini.
Shopping list
To buy: 3/4 pound low-fat turkey sausage, 1 small package sliced mushrooms, 1 bottle no-sugar-added, low-sodium pasta sauce, and 1 loaf multigrain country bread.
Staples: olive oil, olive oil spray, fat-free, low-sodium chicken broth, garlic, salt and black peppercorns.
Country Mushroom and Sausage Soup
2 teaspoons olive oil
1 pound sliced mushrooms
3/4 pound low-fat turkey sausage, sliced
2 1/4 cups no-sugar-added, low-sodium pasta sauce
3 cups fat-free, low-sodium chicken broth
Salt and freshly ground black pepper
Heat olive oil in a large saucepan over medium-high heat. Add the mushrooms and sausage and sauté 2 minutes. Add the pasta sauce and broth. Bring to a simmer over medium heat, cover and simmer 15 minutes. Add salt and pepper to taste. Makes 2 servings.
Per serving: 531 calories (32 percent from fat), 18.8 g fat (4 g saturated, 5.6 g monounsaturated), 132 mg cholesterol, 50.8 g protein, 33.2 g carbohydrates, 7.5 g fiber, 1333 mg sodium.
Source: Linda Gassenheimer.
Garlic Crostini
2 slices multigrain country bread
Olive oil spray
1 garlic clove, cut in half
Spray bread with olive oil spray and rub cut half of garlic on the sprayed side of the bread. Toast in toaster oven or under broiler until golden, about 1 minute and serve with soup. Makes 2 servings.
Per serving: 82 calories (24 percent from fat), 2.2 g fat (0.3 g saturated, 0.9 g monounsaturated), no cholesterol, 3.6 g protein, 12.1 g carbohydrates, 2 g fiber, 101 mg sodium.
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