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Prep 10min
Total35min
Ingredients10
Servings4
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Ingredients
1
tablespoon vegetable oil
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
1
can (15 oz) Progresso™ cannellini beans, drained, rinsed
1
can (14.5 oz) diced tomatoes
1
carton (32 oz) Progresso™ chicken broth
2
tablespoons chopped fresh parsley
1
teaspoon dried basil leaves, crushed
1
cup uncooked elbow macaroni (4 oz)
1/2
cup shredded Parmesan cheese
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Steps
1
In 3-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook and stir 2 minutes. Add remaining ingredients except macaroni and cheese. Heat to boiling. Reduce heat to medium-low; cover and simmer 10 minutes, stirring occasionally.
2
Remove cover; increase heat to high. Heat to boiling. Reduce heat to medium. Add macaroni; cook 10 to 15 minutes or until tender. Sprinkle each serving with cheese.
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Stir in 1 cup red bell pepper, zucchini or other fresh veggies from your garden.
Crushing the dried basil helps to release the oils and enhances the flavor; if you have some basil growing in your garden, use that in place of the dried.
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