Ingredients
- fat-free vegetable broth, 28 ounces each2 cans
- water1 cup
- frozen mixed vegetables, 1 pound1 bag
- no-salt-added stewed tomatoes, 14½ ounces1 can
- angel-hair pasta, broken in 1- to 2-inch lengths⅓ cup
- no-salt-added kidney beans, 15 ounces1 can
- no-salt-added black beans, 15 ounces1 can
- Italian seasoning1 teaspoon
- garlic powder½ teaspoon
- grated Parmesan cheese, grated¼ cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 12 steps
Pour broth and water into a 4½-quart Dutch oven or soup pot.
Place pot over high heat.
While liquid is heating, add frozen vegetables, stewed tomatoes with their juices and uncooked pasta.
Cover pot and bring to boil.
Meanwhile, rinse and drain beans.
When soup comes to a boil, uncover it and stir well. Scrape the pot with a wooden spoon to loosen any pasta.
Add beans, Italian seasoning, and garlic powder.
Reduce heat to medium-high or medium, maintaining a moderate boil.
Stir frequently and cook until pasta is tender, about 5 minutes.
Reduce heat to low and add Parmesan.
Stir occasionally and simmer for 5 minutes to develop the flavor.
Serve at once or simmer on low until ready to serve.
