The veggies, the tomato flavor, and the peppers all come together for a stick-to-your-ribs dinner! This makes lots and lots of soup! It goes well with Cheddar cheese biscuits and a red wine.
Ingredients
- whole wheat pasta: 2 cups
- vegetable oil: 1 tsp
- orange bell pepper: 1 cup (sliced)
- red bell pepper: 1 cup (sliced)
- celery: 1 cup (sliced)
- carrots: 1 cup (sliced)
- garlic: 1 tsp (minced)
- reduced-sodium tomato soup: 1 can (26 ounce can)
- fluid ounces water: 13 piece
- potatoes: 1 can (15 ounce can, drained and rinsed, diced)
- reduced-sodium chicken broth: 1 can (14 ounce can)
- basil: 1 Tbsp (dried)
- onion powder: 0.5 tsp
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil; add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
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Heat oil in a large saucepan over medium heat; add orange bell pepper, red bell pepper, celery, carrots, and garlic. Cook and stir until slightly tender, about 5 minutes.
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Pour tomato soup plus 1/2 can water into saucepan. Add potatoes, chicken broth, basil, onion powder, salt, and pepper; stir to combine. Bring to a boil; reduce heat and simmer until flavors combine, about 1 hour. Serve over cooked pasta.
