Autumn abounds outside so we spent the afternoon cleaning up the flower beds. In order to warm us up, Joan made this hardy soup. She served it with a fresh garden salad and a garlic toasted Kaiser roll.
1 c. rotini pasta, uncooked
3 14.5-oz. cans vegetable broth, divided
1/2 lb. boneless, skinless chicken breasts cut into bit-size pieces
30-oz. jar extra chunky spaghetti sauce with mushrooms
14.5-oz. can stewed tomatoes in juice, chopped
1 zucchini, sliced
1 onion, chopped
2 cloves garlic, chopped
1/2 t. Italian seasoning
Optional: 1 T. red wine
Cook rotini according to package directions, substituting one can broth for part of the water; set aside. Combine remaining ingredients in a large saucepan. simmer 20 to 30 minutes, until chicken is cooked through and vegetables are tender. Stir in rotini and heat through.
Makes 5 servings.