Ingredients:
1 (28 oz) stewed tomatoes
1 tsp oregano
1 TBS oil
½ tsp salt
1 small onion chopped
¼ tsp pepper
1 carrot chopped
1 cup macaroni or other pasta
1 ½ cup water
½ tsp garlic powder
1 (15 oz) can navy beans, drained & rinsed
Directions:
Puree tomatoes with their liquid in blender. Heat oil in pan to medium. Saute onion and carrots 5 minutes. Stir in tomatoes, water, spices; bring to a boil. Reduce heat & simmer for 20 minutes. Meanwhile, cook pasta and drain. Add pasta and beans to soup mixture and heat through 5-10 minutes. Makes 6 servings.
