- 2 cups vegetable or low-sodium chicken broth
- 2 cups vegetable juice (like V-8)
- 1 (14.5 ounce) can cut green beans, drained
- 1 (14.5 ounce) can kidney beans, drained and rinsed
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 teaspoon Market Pantry™ Italian seasoning
- 3/4 cup uncooked rotini pasta
- Mix all ingredients except pasta in large pot. Heat to boiling.
- Stir in pasta. Reduce heat, cover and simmer 15 to 20 minutes or until pasta is tender
- Ladle into bowls. Spoon on some pesto if you have some.