Easy Italian Stew from Leftovers


Easy and fast.
Easy and fast.

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.)

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