Semi-Homemade Minestrone Soup

I found this recipe in a Sandra Lee Semi-homemade cookbook. I love her books! Everything is super easy since nothing is made from scratch. Maggie got me a semi-homemade dessert book for my birthday, and now we love her recipes!

This recipe is super fast - the soup was ready in about 10 minutes, and I was surprised at how good it was.

Makes 6 servings. Unless you're like me and like lots of soup, then its maybe 3-4.

• 1 qt Swanson low sodium chicken broth (I used the regular because I love salt, and it wasn't very salty)
• 1 pack (16 oz) frozen garlic pasta and vegetables
• 1 can (15 oz) kidney beans, drained
• 1 can (14.5 oz) Italian seasoned tomatoes (I used the ones the basil and oregano)
• 1/2 cup tomato paste (This made the broth kind of thick, so you can probably cut down a little on the tomato paste if you want a thinner broth)

There were no chickpeas in this recipe, but you can't have minestrone without them, so grab a small can and throw them in!

Bring broth to boil.
Stir in ingredients, simmer for 5 minutes.