This robust soup is a meal in itself. Sprinkle with grated Parmesan cheese and serve with crusty Italian bread.
1 jar (24 oz.) Classico® Italian Sausage with Peppers and Onions Pasta Sauce
2 cans (15 oz.) cannellini beans, drained and rinsed
1 cup diced ham or pancetta
1 cup julienned carrots, cut into 1-in. strips
1 small head of escarole, chopped, or about 10 cups*
4 Wyler’s® Beef Bouillon Cubes
1 cup cooked ditalini pasta, optional
In a large saucepan over medium heat, cooked ham, carrots and escarole for 4 to 5 minutes, or until escarole is lightly wilted, stirring occasionally. Add Bouillon Cubes and 3 cups of water, and bring to a boil. Stir in pasta sauce, reduce heat to medium low and simmer for 10 minutes. Stir in beans and pasta, and cook for additional 8 to 10 minutes, or until heated through, stirring occasionally.