1 tbsp olive oil
1/2 white or yellow onion, chopped
1 carrot, chopped
1/2 cup frozen green beans, chopped
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 can (28oz) no salt added crushed tomatoes
2 cups vegetable stock
2 cups water
1 cup dry rotini pasta
In a large pot on medium heat, add the oil and onion and saute 5 minutes until translucent. Add the chopped carrot, green beans, oregano, basil, garlic powder, salt and black pepper. Stir to combine. Add the tomatoes, vegetable stock, water and pasta and increase heat to medium/high until it comes to a boil. Stir so it doesn’t burn to the bottom. Reduce heat and simmer for 15-20 minutes, stirring occasionally until the pasta is cooked.
Serve hot with some fresh basil and grilled cheese croutons (essentially just a grilled cheese sandwich cut into bite-size pieces).