INGREDIENTS

  • 1/2 teaspoon olive oil
  • 1 carrot , thinly sliced
  • 2 garlic cloves , minced
  • 1 1/2 cups vegetable broth
  • 1/4 cup uncooked pasta
  • 8 ounces seasoned diced tomatoes , undrained
  • 8 ounces kidney beans , rinsed and drained
  • 1/4 cup peas (frozen or canned)
  • 1/8 cup chopped fresh basil
  • 1/8 cup grated cheese

DIRECTIONS

  1. Sauté carrots in the olive oil for 2 minutes.
  2. Stir in garlic.Cook 1 minute.
  3. Add broth and pasta; bring to a boil.
  4. Reduce heat; simmer 10 minutes.
  5. Stir in tomatoes and beans; cook 5 minutes more.
  6. Stir in peas.Cook till pasta is tender and heated through.
  7. Top with basil and cheese.