I got this recipe out of a Kraft Food magazine (I think) several years ago. It's quick, yummy and even my kids (well, one of them) will eat it.
Picture with my new camera.
Bread decoration, complete with bites taken out of it courtesy of Jed.
Pasta and Vegetable Soup
1 9 oz. pkg. Buitoni refrigerated 3 cheese torellini (cook according to package directions)
1 container (15 oz.) Buitoni Refrigerated marinara sauce
1 14.5 oz. can low-sodium chicken broth
1/4 cup carrot slices*
1/2 cup broccoli florets*
1/2 cup sliced and quartered zucchini*
Grated Mozzarella cheese
Combine sauce and broth in large saucepan. Bring to a boil over medium-high heat. Add vegetables; return to a boil. Reduce heat to low; cover. Cook for 10-12 minutes*. Stir in pasta; heat through. Top with Mozzarella Cheese. Makes 4 servings.
*The recipe actually calls for a 16 oz. pkg. of frozen vegetables, but I'm not really a frozen veggie kind of person. I usually steam my fresh veggies before adding them to the marinara/broth mixture so the cooking time there can be reduced.
Week 431 Menu
1 hour ago