Tuscan Supper

Ingredients

• 16 oz box small pasta shells
• 1 qt. chicken broth (or 2- 10 oz cans)
• 1 can Italian stewed tomatoes
• 1 can peas and carrots 1 can
• Great northern beans

Directions

1. Cook ½ box (8 oz) pasta shells according to package directions and drain.
2. Meanwhile, drain and rinse the beans and the peas and carrots.
3. Stir beans and vegetables into broth and heat gently. (If using canned broth, mix with enough water to make one quart.)
4. Stir in cooked pasta