Categories: Soup
Ingredients
- 1-28 oz can stewed tomatoes
- 1 T olive oil
- 1 small onion chopped
- 1 medium carrot chopped
- 1 1/2 c water
- 1/2 t garlic powder
- 1 t oregano
- 1/2 t salt
- 1/4 t ground black pepper
- 1 c macaroni
- 1-15 oz can navy beans, drained and rinsed
- 1/4 c chopped parsley
Directions
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Puree tomatoes with their liquid in a blender.
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Heat oil in a large pan over medium heat.
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Sauté onion and carrots about 5 minutes.
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Stir in tomatoes, water, garlic, oregano, salt, and pepper.
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Bring to a boil, reduce heat and simmer 20 minutes.
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Meanwhile cook pasta and drain.
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Add pasta and beans to soup and mixture and heat through 5-10 minutes.