The last thing I want to do when I come home from the store is cook, but Mick Jagger was right, you can’t always get what you want.
This stew came from a refrigerator of items I had on hand and leftovers.
Easy Italian Stew
1/2 bag mixed frozen vegetables (I used an asparagus blend)
1 jar of pasta sauce or leftover pasta sauce
1/2 box penne pasta, whole wheat, cooked, drained
2 cups vegetable broth
1 can diced tomatoes
1 can pinto beans (no need to drain unless you want to)
Oregano, basil, red pepper flakes, garlic, onion powder to taste
Combine all in a pot and cook until heated.
Really, that is all there is to it. I sautéed my vegetables separately in water on high heat for 3 minutes before adding to pot, along with some leftover sliced mushrooms I needed to use up. Total prep and time it took before ready to eat: 20 minutes (that’s with sautéeing and boiling pasta.)