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Ingredients

• 1 1/2 10-ounce packages frozen vegetables, any type (or 1-2 cans of vegetables, 15 ounces each, low sodium rinsed and drained, such as green beans and carrots)
• 2 cans crushed tomatoes, low-sodium (14.5 ounces each)
• 2 cans broth, any flavor, low-sodium (14 ounces each)
• 1 can beans, any type (15.5 ounces), rinsed and drained
• 1 cup pasta, dry, any type
• 1 tsp. no-sodium Italian seasoning
• 1 tsp. or less salt

Directions

1. In a large pot, combine frozen or canned vegetables, tomatoes, broth, and beans.
2. Bring the soup to a boil and add the pasta, Italian seasoning, and salt. Then reduce to low heat.
3. Let simmer for 6-8 minutes or until the pasta and vegetables are tender.