VEGETABLE PASTA SOUP

1 tbsp olive oil

2 carrots, diced

10-oz pkg diced potatoes with onions*

1 can (14.5-oz) diced tomatoes

6 cups chicken broth

2 garlic cloves, crushed

2 tsp fennel seeds, crushed

1/2 tsp dried thyme

1/4 tsp salt, optional

1/8 tsp pepper

1 can (15.5-oz) navy beans, rinsed, drained

3/4 cup small pasta shells

Fresh herbs for garnish, optional

In a large saucepan or a Dutch oven, heat oil over medium heat. Add carrots and the potatoes with onions. Cook, stirring, veggies 5-7 minutes or until softened. Add broth, tomatoes with juice, garlic, fennel, thyme, salt, and pepper. Bring to a boil and reduce heat to medium-low. Partially cover and cook until the veggies are tender, about 15 minutes.

Add the beans and pasta shells; cook until pasta is al dente, about 10-12 minutes or until pasta is tender to your liking. Garnish with fresh herbs, if desired.

Source: First for women 3/24