Ingredients
1
lb Italian ground pork sausage
1
cup chopped onions
1
large carrot, peeled, cut into quarters lengthwise and into 1/4-inch slices (about 1 cup)
1
tablespoon finely chopped garlic
1/4
teaspoon crushed red pepper flakes
6
cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)
1
can (19 oz) Progresso™ cannellini beans, drained, rinsed
1
can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
2
teaspoons chopped fresh oregano
1
bay leaf
3/4
cup (3 oz) small ring pasta, such as ditalini
3
cups baby spinach, coarsely chopped
1
tablespoon olive oil
1/2
cup Progresso™ plain panko crispy bread crumbs
1/2
cup grated Parmesan cheese
Preparation
Heat 5-quart Dutch oven over medium-high heat. Add sausage, onions and carrot; cook 8 to 10 minutes, stirring occasionally to break up sausage, until sausage is no longer pink. Stir in garlic and pepper flakes; cook 1 to 2 minutes or until garlic is fragrant.
Stir in broth, beans, tomatoes, oregano and bay leaf. Heat to boiling; reduce heat to medium-low, and simmer uncovered 10 minutes. Add pasta; simmer 8 to 9 minutes or until pasta is tender. Remove bay leaf, and discard.
Stir in spinach; cover and remove from heat. Let stand 5 minutes; stir.
Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat Add bread crumbs; cook and stir 2 to 3 minutes or until toasted and golden brown. Remove from heat.
Divide soup among serving bowls; garnish each with cheese and toasted bread crumbs.
