Ingredients

3 1/2 c. chicken broth

2 c. water

1 c. chopped onion

1 c. sliced carrots

1 tsp. minced garlic

1 can (16 oz.) crushed tomatoes

1 med zucchini, 6 oz., quartered legthwise, then sliced 1/4 inch thick

1 box (9 oz) frozen cut Italian green beans

1/4 tsp. pepper

1 1/2 c. small pasta shells

1 can (16 oz) red kidney beans, rinsed and drained

Preparation

  1. Bring broth, water, onion, carrots and garlic to a boil in a 3-4 qt. pot. Reduce heat, cover and simmer 3 min. or until carrots are crisp tender.
  2. Add crushed tomatoes, zucchini, green beans and pepper. Return to a boil, add pasta, cover and simmer 10 min. stirring occasionally, until pasta is tender. Stir in beans.

Makes 10 cups