3 tbsp olive oil
1 cup diced carrots
1 cup diced celery
1 medium red onion, diced
½ cup diced green pepper
1 banana pepper, diced
3 cloves of garlic, minced
1 can garbanzo beans, drained (1 ¾ cup)
1 can diced Italian tomatoes (25.5 oz)
¾ cup dry shell pasta
1 tbsp red wine vinegar
1 tbsp parsley
6 cups of low sodium chicken broth
2 ½ cups water
1. Heat a large pot on high heat; add the olive oil and then sautee the following ingredients for 3 to 5 minutes: carrots, celery, red onion, green pepper and banana pepper.
2. Add the garlic, garbanzo beans, tomatoes, pasta, vinegar, parsley, chicken broth and water. Bring to a boil.
3. Reduce heat; simmer until pasta and vegetables are tender (around 45 minutes). Let it cook longer if necessary.
Yield: 6 servings.