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3 1/2 c Chicken broth
2 c Water
1 c Chopped onion
1 c Sliced carrots
1 ts Minced garlic
1 cn (16oz) crushed tomatoes
1 Medium-size zucchini (6oz), quartered lengthwise, then sliced 1/4-inch thick
9 oz Frozen cut Italian Green beans
1/4 ts Pepper
1 1/2 c Small pasta shells
1 cn (16oz) red kidney beans, rinsed and drained
Bring broth, water, onion, carrots and garlic to a boil in a 3 to
4-quart pot. Reduce heat, cover and simmer 3 minutes or until carrots
are crisp- tender.
Add crushed tomatoes, zucchini, green beans and pepper. Return to a
boil, add pasta, cover and simmer 10 minutes, stirring occasionally,
until pasta is tender. Stir in beans.
Makes 10 cups, 5 servings.
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