Pasta e Fagioli

By Thom7747

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 reduced-sodium chicken broth (from 32-oz carton)
• 3/4 cup uncooked elbow macaroni
• 2 cans (15 oz each) cannelloni 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

Details

Servings 4
Cooking time 45mins
Adapted from bettycrocker.com

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.