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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 2 |
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You can use Romano or Asiago cheese for this recipe, but I usually use mozzarella because that's what I have on hand. Prep time includes draining and rinsing beans, slicing carrot, etc. Ingredients:
1/2 teaspoon olive oil |
1 carrot, thinly sliced |
2 garlic cloves, minced |
1 1/2 cups vegetable broth |
1/4 cup uncooked pasta |
8 ounces seasoned diced tomatoes, undrained |
8 ounces kidney beans, rinsed and drained |
1/4 cup peas (frozen or canned) |
1/8 cup chopped fresh basil |
1/8 cup grated cheese |
Directions:
1. Sauté carrots in the olive oil for 2 minutes.
2. Stir in garlic. Cook 1 minute.
3. Add broth and pasta; bring to a boil.
4. Reduce heat; simmer 10 minutes.
5. Stir in tomatoes and beans; cook 5 minutes more.
6. Stir in peas. Cook till pasta is tender and heated through.
7. Top with basil and cheese.
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