Lunch & Dinner | Community Nutrition | Extension/College of Agriculture, Health & Natural Resources | University of Connecticut

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