I found this recipe a long time ago in a Kraft magazine. Super easy, very yummy! Remember to read the labels on the dressing and stick with one that has simple ingredients.
2 T. Italian dressing
1 lb. Italian sausage
2 cans (14.5 oz. each) reduced sodium chicken broth (I like Swanson's)
1 16 oz. package of frozen stif fry vegetables (onions, variety of peppers or your choice of veg blend)
1 can (15 oz) cannellini or Great Northern beans, rinsed and drained
1 can (14.5 oz) Italian-style diced tomatoes, undrained
1 c. rice pasta or whole grain pasta (spirals or elbows work great)
1 c. shredded mozzarella cheese
Heat the dressing in a saucepan over medium heat. Add the sausage and cook for 8-10 minutes or until cooked through, breaking it into small pieces. Add the broth, frozen vegetables, beans, and tomatoes; bring to a boil. Stir in the pasta. Reduce heat to medium and simmer for 8-10 minutes or until the pasta is tender.
Ladle into bowls and top with mozzarella. Makes 8 servings, one cup each.
TIP: You really could avoid the pasta all together and do double the white beans instead. It will taste just as good!
