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