From The McDougall Quick and Easy Cookbook
3 cups vegetable broth
14 1/2 oz can Italian style stewed tomatoes
1/2 cup uncooked small whole wheat pasta
15oz can kidney beans, drained and rinsed
15oz can cannelini beans, drained and rinsed
16oz bag Italian style frozen veggies
2 tsp parsley flakes
1/2 tsp basil
1/2 tsp marjoram (I used oregano instead)
Combine all ingredients in a large sauce pot. Bring to a boil, reduce heat, cover and simmer until pasta is cooked.
Makes 7 one cup servings.
