Cannellini And Penne Soup

1. 1

   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.

2. 2

   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.

3. 3

   Rinse, drain, and coarsely chop arugula. Add arugula and beans to pasta mixture. Stir occasionally until soup is boiling, about 3 minutes.

4. 4

   Ladle into bowls and add cheese and pepper to taste.

* Per serving · 4 servings · Values may vary.