Ingredients
1
tablespoon olive oil
1
medium yellow onion, finely chopped
2
cloves garlic, finely chopped
1
teaspoon dried thyme
1/2
teaspoon dried rosemary
4
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
3/4
cup uncooked elbow macaroni
2
cans (15 oz each) Progresso™ cannellini beans, drained, rinsed
1
can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1/2
lb ground Italian sausage, browned and drained
Grated Parmesan cheese, fresh thyme and crushed red pepper flakes, if desired
Preparation
In 5-quart stockpot, heat oil over medium-high heat. Add onion; cook 3 to 5 minutes or until tender and translucent. Add garlic; cook 1 minute longer, stirring frequently.
Add thyme, rosemary and 3 1/2 cups of the chicken broth. Heat to boiling. Add macaroni; boil 5 to 7 minutes or until macaroni is almost tender but retains a bit of bite.
In blender, blend remaining 1/2 cup chicken broth, 1 can of the beans and the tomatoes. Blend until smooth. Add mixture to stockpot along with remaining can of beans and the sausage. Reduce heat to medium-low; simmer 10 minutes to blend flavors and heat through.
To serve, ladle soup into bowls. Top each serving with remaining ingredients.
Freezer Directions: Make as directed through step 3, but do not simmer 10 minutes to heat through. Ladle soup mixture into quart-size resealable plastic freezer bags; let out any excess air, and seal. Place bags flat in freezer. When ready to eat, thaw overnight in refrigerator. Place in 5-quart stockpot, and reheat over medium heat until heated through.
