1 onion, chopped

2 or 3 large garlic cloves, minced

4 cups low-sodium chicken or vegetable broth

1 (14.5-ounce) can stewed tomatoes Italian style tomatoes

2 cups cooked kidney beans (or 1 16-ounce can kidney beans, drained and rinsed well)

2 cups frozen vegetables or fresh vegetables, peeled and chopped

1 Tablespoon Italian seasoning blend

½ cup whole wheat pasta, such as rotini, macaroni, or small shells (uncooked)

1. Sauté onion and garlic in ¼ cup of the broth.

2. Add remaining broth, tomatoes, beans, vegetables, and seasonings. Stir to mix.

3. Bring to boil on medium high heat.

4. Stir in pasta. Reduce heat to medium low. Simmer about 20 minutes or until the pasta is tender.