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By: G G.
| Description: | ||
| Time: | 30 min (15 min to prepare, 15 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | ||
| Number of Servings: | 8 | |
| Ingredients: | ||
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2 tablespoon olive oil 1 cup chopped onion 2 each cloves garlic, minced 2 each 14-1/2 oz can no salt added stewed tomatoes, undrained 1 OZ can low sodium vegetable broth 3 cups water 1 OZ can cannellini beans, drained 1 OZ can red kidney beans, drained 1 cup diced green pepper 0.25 cup chopped fresh parsley 1 teaspoon basil leaves 0.25 teaspoon black pepper 0.5 teaspoon oregano 1 teaspoon rosemary 4 OZ uncooked small shell pasta |
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| Directions: | ||
| Heat oil in large pot or Dutch oven over medium heat until hot; add onion and garlic. Cook until onion is translucent. Stir in tomatoes with liquid, broth, beans, parsley, basil, pepper, oregano, and rosemary. Bring to a boil, stirring occasionally, and then reduce heat to low. Simmer, covered for 10 minutes. Add pasta and simmer for 10 to 12 minutes until pasta is tender. Serve immediately with whole wheat bread and side salad. | ||
| Notes: | ||
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