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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
1 cup chopped onion |
1/2 cup chopped celery |
1 clove garlic, minced |
1 tablespoon oil |
2 cups bottled water |
2 -3 low-sodium beef bouillon cubes |
1 (14 1/2 ounce) can no-salt-added whole tomatoes (for cooking) |
1 cup large pasta shells |
1 tablespoon parsley flakes |
1/2 teaspoon basil |
1/2 teaspoon oregano |
1/4 teaspoon pepper |
1/8 teaspoon crushed red pepper flakes (optional) |
1 (24 ounce) bag frozen mixed vegetables |
2 (15 1/2 ounce) cans no-salt-added kidney beans, drained |
Directions:
1. Sauté onion, celery and garlic in oil in large pot or Dutch oven.
2. Add water and bouillon cubes and bring to a boil to dissolve cubes.
3. Drain tomatoes and add liquid to pot.
4. Chop tomatoes and add with pasta shells.
5. Cook for 10 minutes, stirring frequently.
6. Add seasonings (and feel free to adjust seasonings to taste), vegetables and beans.
7. Simmer 15 minutes to heat through.
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