Instructions
- 1- In a 4-quart Dutch oven combine beef broth, kidney beans, garbanzo beans, undrained tomatoes, V8, tomato paste, sugar and Italian seasoning. Bring to boiling; add mixed veggies. Reduce heat. Simmer, covered 10 minutes until veggies are tender.
- 2. Stir in cooked pasta and spinach; heat through. If desired, sprinkle with Parmesan cheese.
Cooking tips
- Read through all instructions before starting
- Prep all ingredients before cooking
- Adjust seasonings to taste
- Let rest for best results
Storage
- Store leftovers in the refrigerator
- Best consumed within 2–3 days
- Can be frozen for up to 3 months
- Reheat gently before serving