• 1 jar of Rao’s Homemade® Garden Vegetable Sauce
  • 8 ounces of ditali pasta or Rao’s Homemade® Elbow Macaroni
  • 1 32-ounce container of chicken broth
  • 2 15-ounce cans of beans, drained (we used red kidney and Great Northern white 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® Garden Vegetable Sauce and beans. Bring to a low boil then let simmer for about 15 minutes.
  • Ladle soup into a bowl and add cooked pasta.

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