So I made a soup yesterday that we felt was yummy enough, and easy enough, to share. Here goes:
2 cans beans (I used Kidney)
1 small can tomato sauce
2 cups broth (I used beef)
2 carrots, peeled and shredded (gotta sneak those in)
2 squash, diced
1 can rotel (you could use stewed or diced tomatoes if you don’t want the spice)
1 tsp. italian seasoning
1/2 tsp. basil
1/2 tsp. oregano
1 tsp. parsley
salt & pepper
1/2 box whole wheat penne pasta
Bring all ingredients, except pasta, to a boil. You may need to add water or broth here. Remember your pasta will make it a little starchy, so prepare. Add pasta and simmer until pasta is cooked al dente, about 20 minutes. Serve with a nice, crusty bread and pesto. Salad would be good too.
See how easy!
The way that Greg and I eat, it will serve about 6. If you eat like birds, maybe 8.
Enjoy! If I can, I’ll snap a picture when I prepare our leftovers for lunch today!