12 oz. Santa Fe chicken sausage, halved lengthwise and sliced
3 cups fat-free, less-sodium chicken broth (can also be used with beef broth)
1/2 cup uncooked small seashell pasta
2 cups coarsely chopped zucchini (about 2 small zucchini)
1 (15 oz.) can stewed tomatoes, undrained
1 tsp. dried basil
1 tsp. dried oregano
1 (15 oz.) can of kidney beans, rinsed and drained
1/3 cup (about 1 1/2 oz.) shredded Asiago cheese

Heat a large saucepan over high heat. Add sausage; cook 2 minutes. stirring constantly. Add broth and pasta; bring to a boil. Cover, reduce heat, and simmer 2 minutes.

Stir in basil. oregano, and beans; cover and simmer for 3 minutes or until pasta and zucchini and tender. Sprinkle with cheese.

Makes 5 servings.

Submitted by: Alexa Black