Cooking Directions

• Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef, sausage and onion and cook until the beef and sausage are well browned, stirring often to separate meat. Pour off any fat. Add the garlic and cook and stir for 30 seconds.Stir the broth, basil, tomatoes and beans in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes, stirring occasionally. Add the elbows and cook until they're tender, stirring occasionally.Stir in the spinach and cook until it's wilted. Remove the saucepot from the heat and stir in the cheese. Serve with additional cheese, if desired.

Ingredients

• 2 tablespoons olive oil1 pound ground beef1  pound hot Italian pork sausage, casing removed1 large onion, chopped (about 1 cup)4 cloves garlic, minced3.5 cups Swanson® Chicken Broth0.25 cup chopped fresh basil leaves2 cans diced tomatoes with basil, garlic and oregano(14.5 ounces)1 can (about 15 ounces) white cannellini beans, rinsed and drained0.5 cup uncooked elbow macaroni1 package (about 6 ounces) fresh baby spinach0.333 cup grated romano cheese