Make this Tuscan-Style Italian Bean Soup with a hearty pasta sauce & chopped ham. This Italian bean soup is the best thing under the Tuscan sun—or any sun!
What You Need
Original recipe yields 10 servings
2 tsp. oil
10 cups coarsely chopped escarole (about 1 small head)
4 oz. OSCAR MAYER CARVING BOARD Slow Cooked Ham, chopped
1 cup matchlike carrot sticks (1 inch)
2 WYLER'S Instant Bouillon Beef Flavored Cubes
4 cups water
1 jar (24 oz.) CLASSICO Italian Sausage with Peppers & Onions Pasta Sauce
2 cans (15 oz. each) cannellini beans, rinsed
1/2 cup ditalini pasta, cooked
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Let's Make It
Heat oil in large nonstick saucepan on medium heat. Add escarole, ham and carrots; cook 5 min. or just until escarole starts to wilt, stirring occasionally.
Add bouillon cubes and water; stir. Bring to boil. Stir in pasta sauce; simmer on medium-low heat 10 min., stirring occasionally.
Stir in beans and pasta; cook 10 min. or until heated through, stirring occasionally.
Serve topped with KRAFT Grated Parmesan Cheese and chopped fresh basil.
Prepare using CLASSICO Tomato and Basil Pasta Sauce.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.