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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This recipe is fast & easy, and adaptable. You can use fresh tomatoes if you like, and fool with the vegetables. If you want a lighter version, say, for summer consumption, you could omit the tomato juice and opt for an extra cup of broth. Conversely, if you want a thicker broth for a nice wintery dinner, you could use 2 cups of tomato juice and one cup broth. Serve with nice big green salad & crusty bread. See? Easy. Ingredients:
1 onion |
1 1/2 tablespoons olive oil |
2 cloves minced garlic |
1 (19 ounce) can tomatoes |
1 package frozen vegetables |
1 cup tomato juice |
2 cups vegetable broth |
1 1/2 teaspoons sugar |
1 teaspoon basil |
1 teaspoon oregano |
1/8 teaspoon black pepper |
1/2 cup dry pasta (macaroni or rotini) |
1 can beans (navy are nice, as are chick peas) |
Directions:
1. Saute onion& garlic in oil till onions are sweet& clear.
2. Add tomatoes, juice, broth, vegetables, sugar, basil, oregano& pepper.
3. Bring to a simmer, stirring occasionally.
4. Add pasta, turn heat to med-low& simmer, covered for 15-20 minutes.
5. Add beans& warm through.
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