Ingredients:
2 teaspoons oil (canola or vegetable)
1 onion, chopped
2 or 3 large garlic cloves, minced*
2 cans (14.5 ounces) low sodium chicken broth
1 can (16 ounces) stewed or diced tomatoes
1 can (16 ounces) kidney beans (drained and rinsed)
1 package (10 ounces) frozen vegetables
1 teaspoon dried basil, oregano or Italian seasoning
1/2 cup uncooked pasta (such as rotini, macaroni, or small shells)
Instructions:
Heat oil in large saucepan. Sauté onion and garlic.
Add broth, tomatoes, beans, vegetables, and seasonings. Stir to mix.
Bring to boil on medium high heat.
Stir in pasta. Reduce heat to medium low. Simmer about 20 minutes until the pasta is tender.
Tips:
* You can use 1/2 teaspoon garlic powder instead of the minced garlic. Add garlic powder with other seasonings in Step 3.
Use 3 1/2 cups homemade chicken broth in place of the canned chicken broth.
Recipe can be doubled for a crowd.
