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Soups and Stews | |
| 12 ounces Santa Fe chicken sausage, halved lengthwise and sliced (such as Amy's) 3 cups fat-free, less-sodium chicken broth 1/2 cup uncooked small seashell pasta 2 cups coarsely chopped zucchini (about 2 small zucchini) 1 (14.5-ounce) can stewed tomatoes, undrained 1 teaspoon dried basil 1 teaspoon dried oregano 1 (15-ounce) can kidney beans, rinsed and drained 1/3 cup (about 1 1/2 ounces) shredded Asiago cheese | |
| Heat a large saucepan over high heat. Add sausage; cook 2 minutes, stirring constantly. Add broth and pasta; bring to a boil. Cover, reduce heat, and simmer 4 minutes. Add zucchini and tomatoes; bring to a boil. Cover, reduce heat, and simmer 2 minutes. Stir in basil, oregano, and beans; cover and simmer for 3 minutes or until pasta and zucchini are tender. Sprinkle with cheese. | |
Unrated | |
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