Lunch: Zesty Italian Soup Recipe

Ingredients

1 pound bulk Italian sausage
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
1 can (14-1/2 ounces) Italian diced tomatoes
1 large carrot, chopped
1 jalapeno pepper, seeded and chopped
1-1/2 teaspoons Italian seasoning
1 teaspoon dried minced garlic
1-1/2 cups cooked elbow macaroni

Instructions

In a large skillet, cook sausage over medium heat until no longer pink; drain.
Transfer to a 5-qt. slow cooker. Stir in the broth, beans, tomatoes, carrot, jalapeno, Italian seasoning and garlic.
Cover and cook on low for 7-8 hours or until heated through. Just before serving, stir in macaroni.

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