Tuscan White Bean Soup

• 1 Tbsp. extra virgin olive oil
• 3 cups loosely packed chopped escarole
• 1 cup chopped cooked ham
• 1 cup matchlike carrot sticks
• 3 cups 25%-less-sodium beef broth
• 1 jar (650 mL) Classico di Basilicata Italian Sausage, Peppers & Onions Pasta Sauce
• 1 can (19 fl oz/540 mL) cannellini beans, rinsed
• 1 cup cooked ditalini pasta

1. Heat oil in large saucepan on medium heat.
2. Add escarole, ham and carrots; cook 2 to 4 min.
3. or until escarole is wilted, stirring frequently.
4. Stir in broth and pasta sauce; simmer on medium-low heat 10 min.
5. Add beans and pasta; mix well.
6. Cook 10 min.
7. or until heated through, stirring occasionally.

extra virgin olive oil, escarole, ham, carrot, sausage, pasta

Taken from www.kraftrecipes.com/recipes/tuscan-white-bean-soup-189044.aspx (may not work)