3 14 oz. cans reduced sodium beef broth
1 15-16 oz. can Great Northern beans or cannellini beans, rinsed & drained
1 14.5 oz. can diced tomatoes with basil, garlic and oregano
1 10 oz. package frozen mixed vegetables
1 cup dried small pasta (such as macaroni, small shell, mini penne, or rotini)
1 teaspoon sugar
Packaged finely shredded Parmesan cheese (optional)
In a 4-quart Dutch oven, stir together meatballs, broth, beans, undrained tomatoes, and vegetables. Bring to boiling. Stir in pasta. Return to boiling; reduce heat. Simmer, uncovered, about 10 minutes, or until pasta is tender and meatballs are heated through. Stir in sugar. If desired, sprinkle individual servings with Parmesan cheese. Makes 6 to 8 servings.
(I used fresh tomatoes, basil, oregano, garlic, carrots, canned corn and frozen peas.)
This is nothing gourmet, but it sure is yummy (I'm eating it while I type this), and it will work well put in small containers, frozen, and taken for lunch to work.
Happy tails,
JD
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