Ingredients
1
tablespoon olive or vegetable oil
1
lb bulk sweet Italian sausage
1
medium onion, chopped (1/2 cup)
2
medium carrots, coarsely chopped (1 cup)
2
teaspoons dried basil leaves
2
teaspoons finely chopped garlic
5 1/4
cups Progresso™ beef flavored broth (from two 32-oz cartons)
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1
can (15.5 oz) great northern beans, drained, rinsed
1
cup uncooked small elbow macaroni (3 1/2 oz)
1
medium zucchini, cut lengthwise in half, then cut into 1/4-inch slices (1 cup)
1
cup frozen cut green beans
Preparation
In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage, onion, carrots, basil and garlic; cook 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain.
Stir broth, tomatoes and great northern beans into sausage mixture. Heat to boiling. Reduce heat to medium-low; cover and cook 7 to 8 minutes, stirring occasionally.
Stir in macaroni, zucchini and frozen green beans. Heat to boiling. Cook over medium-high heat 5 to 6 minutes, stirring occasionally, until vegetables are hot and macaroni is tender.
