Tuesday, November 18, 2008

1 (28 ounce) can tomato sauce
1 (14.5 ounce) can chopped, stewed tomatoes
5 cups water
4 tsp vegetable or chicken broth powder
1 bay leaf
1 small onion, chopped
2 teaspoons minced garlic
1 teaspoon Italian seasoning
1 1/2 teaspoons dried parsley
1 1/2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon cayenne pepper
2 stalks celery, sliced
2 carrots, peeled and sliced
1 cup frozen corn
1 cup uncooked small shell pasta

1. In a large pot, mix the tomato sauce, water, broth powder, bay leaf, onion, garlic, Italian seasoning, parsley, sugar, salt, and cayenne pepper. Bring to a boil, reduce heat to low, and simmer at least 15 minutes.
2. Stir in the celery, carrots, and corn. Cover, and continue to simmer 20 minutes.
3. Stir small shell pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.

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