Saturday Stirrings

As promised, here is the delicious, easy, perfect-for-cold-winter-months soup from our fall party! Take a guess where the recipe came from. Hint: Look at the ingredients!

I couldn't find frozen onions and peppers together, so I subbed half a bag of frozen onions and half a bag of frozen peppers. This is the first recipe I've used frozen chopped onions and peppers. We always buy them fresh. But I was quite pleased with skipping the prep work of chopping, and the results were yummy. I might use frozen onions/peppers more often! And I've read frozen can actually be more nutritional than fresh if the fresh has been sitting at the store long or traveled from afar.

Easy Italian Stew (Soup)
Serve with buttered rolls or Ritz crackers

2 Tbsp. KRAFT Zesty Italian Dressing
1 lb. bulk Italian sausage
2 cans (14-1/2 oz. each) chicken broth
1 pkg. (16 oz.) frozen stir-fry vegetables (white onions and sliced green, red and yellow peppers)
1 can (15 oz.) cannellini beans, drained, rinsed
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 cup elbow macaroni, uncooked
1 cup shredded mozzarella cheese (optional)

HEAT dressing in large saucepan on medium heat. Add sausage; cook 8 to 10 min. or until done, stirring occasionally to break sausage into small pieces.

ADD broth, stir-fry vegetables, beans and tomatoes; bring to boil. Stir in macaroni; simmer on medium heat 8 to 10 min. or until macaroni is tender, stirring occasionally.

SERVE topped with cheese.

Let's see what Carol is cooking in the kitchen today!