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Makes 6 servings
INGREDIENTS
| 15 ml (1 tbsp) |
vegetable oil |
| 50 ml (1/4 cup) |
chopped onion |
| 2 |
garlic cloves, minced |
| 1 L (4 cups) |
chicken broth |
| 225 g (8 oz can) |
diced tomatoes, with liquid |
| 250 g (8 oz can) |
canned cannelloni beans, rinsed, drained |
| 125 ml (1/2 cup) |
sliced zucchini, cut into quarters |
| 125 ml (1/2 cup) |
thinly sliced carrot |
| 50 ml (1/4 cup) |
diced yellow pepper |
| 125 ml (1/2 cup) |
green beans, cut into 1-inch pieces |
| 50 ml (1/4 cup) |
small farfalle pasta noodles, uncooked |
| 2 ml (1/2 tsp) |
dried thyme |
| 5 ml (1 tsp) |
SIFTO Table Salt |
| 2 ml (1/2 tsp) |
fresh ground black pepper |
DIRECTIONS
- Heat oil in large saucepan. Sauté onion and garlic over medium heat until tender, about 3 minutes.
- Add chicken broth, tomatoes, and cannelloni beans; bring to a boil. Cover, reduce heat and simmer for 10 minutes.
- Stir in zucchini, carrots, yellow pepper, green beans, pasta, thyme, salt and pepper. Continue cooking about 6 minutes or until noodles are tender.
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