Ingredients
1
can (19 oz) Progresso™ Vegetable Classics tomato basil soup
1
can (14.5 oz) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
1/2
cup water
1
cup uncooked small shell macaroni (4 oz)
4
oz pepperoni, diced
2
cups Progresso™ red kidney beans, drained, rinsed (from 19-oz can)
Shredded fresh Parmesan cheese, if desired
Preparation
In 2-quart saucepan, mix soup, tomatoes and water. Heat to boiling over medium-high heat.
Add macaroni, pepperoni and kidney beans. Return to boiling. Reduce heat to medium; cook 8 to 10 minutes, stirring occasionally, until macaroni is tender. Sprinkle each serving with Parmesan cheese.
