A light and lively Italian staple you can make entirely from scratch using pantry ingredients. All you need is a jar of our garden vegetable sauce, chicken broth, tiny pasta, and a couple cans of your favorite beans. Simmer, serve, and enjoy every satisfying spoonful.
8 ounces or 1/2 bag of Rao’s Homemade® Elbow Macaroni
1 32-ounce container of chicken broth
2 15-ounce cans of beans, drained (we used red kidney and navy beans)
1 jar Rao’s Homemade® Tomato Herb Sauce
8 oz (1/2 bag) Rao’s Homemade® Penne Rigate
32 oz Chicken Broth
2, 15oz cans (drained) Beans
Bring a pot of salted water to a boil. Add pasta and cook until al dente, according to package directions. Remove, rinse under cool water, drain well and set aside.
In a large pot, heat broth, Rao’s Homemade® Tomato Herb Sauce and beans. Bring to a low boil then let simmer for about 15 minutes.
Ladle the soup into bowls and add cooked pasta.