Minestrone with Italian Sausage

 

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 Green Giant® Valley Fresh Steamers™ frozen cut green beans

• 1 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.
• 2 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.
• 3 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.