Pasta e Fagioli

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Nutrition Information
Serving Size: 1 Serving

Calories
360 (
Calories from Fat
90),

Total Fat
10g

(Saturated Fat
3g,
Trans Fat
0g ),

Cholesterol
15mg
Sodium
1240mg
Total Carbohydrate
48g

(Dietary Fiber
8g
Sugars
2g ),

Protein
17g

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Ingredients

  • 1 1
  • tablespoon olive oil
  • 1 1
  • medium yellow onion, finely chopped
  • 2 2
  • cloves garlic, finely chopped
  • 1 1
  • teaspoon dried thyme
  • 1/2 1/2
  • teaspoon dried rosemary
  • 4 4
  • cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 3/4 3/4
  • cup uncooked elbow macaroni
  • 2 2
  • cans (15 oz each) Progresso™ cannellini beans, drained, rinsed
  • 1 1
  • can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 1/2 1/2
  • lb ground Italian sausage, browned and drained
  • Grated Parmesan cheese, fresh thyme and crushed red pepper flakes, if desired

Preparation

Step 1

1 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.
2 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.
3 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.
4 To serve, ladle soup into bowls. Top each serving with remaining ingredients.
5 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.

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