1 1/4 cups uncooked dried ditalini or medium pasta shells
1 small (1/2 cup) onion, chopped
1/4 cup chopped fresh basil leaves*
1 teaspoon finely chopped fresh garlic
1 pound chorizo sausage or Italian sausage, crumbled
2 medium (1 cup) carrots, sliced
2 medium zucchini, cut into 1/2-inch pieces
1 (14- to 16-ounce) can whole tomatoes, cut up
1 (9-ounce) package frozen cut green beans
4 (14 1/2-ounce) cans beef broth
Freshly grated Parmesan cheese
Cook ditalini according to package directions. Drain; set aside.
Melt butter in 6-quart saucepan until sizzling; add onion, basil and garlic. Cook over medium-high heat, stirring constantly, 3-5 minutes or until onion is softened. Add sausage. Continue cooking, stirring occasionally, 9-11 minutes or until sausage is browned. Drain off fat.
Stir in all remaining ingredients except Parmesan cheese. Continue cooking, stirring occasionally, 15-20 minutes or until vegetables are crisply tender. Stir in cooked ditalini. Continue cooking, stirring occasionally, 2-3 minutes or until heated through. Sprinkle each serving with Parmesan cheese.
*Substitute 2 teaspoons dried basil leaves.
To prepare for lunches, divide pasta mixture among 8 resealable plastic food bowls. Seal containers; refrigerate overnight or freeze. At lunchtime, place cover loosely over container; microwave, stirring occasionally, until heated through. Sprinkle with Parmesan cheese.