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Prep 35min
Total35min
Ingredients8
Servings5
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Ingredients
1
lb turkey Italian sausage, casings removed, crumbled
2
cans (14.5 oz each) Italian-style stewed tomatoes, undrained
3 1/2
cups Progresso™ beef broth (from 32 oz carton)
1
can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
1
pkg (9 oz) frozen corn
1
small zucchini, sliced
1/2
teaspoon dried oregano leaves
3/4
cup uncooked small shell pasta (3 oz)
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Steps
1
In 12-inch skillet or Dutch oven, cook sausage until browned, stirring frequently. Drain well.
2
Add all remaining ingredients except pasta; mix well. Bring to a boil. Add pasta; cook over medium heat 15 to 18 minutes or until pasta is tender, stirring occasionally.
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Unless the zucchini’s skin is very thick or blemished, don’t bother peeling; just scrub it well, and let the stew benefit from its lovely dark green color and extra vitamins. If you're doubling the recipe, use one zucchini and one yellow summer squash.
Sprinkle each serving of stew with grated Parmesan or shredded mozzarella cheese.
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Nutrition Facts
Serving Size:1 1/2 Cups
Calories
440
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
5g
25%
Cholesterol
75mg
25%
Sodium
1630mg
68%
Total Carbohydrate
43g
14%
Dietary Fiber
7g
28%
Sugars
7g
Protein
24g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
25%
25%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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