1/2 cup water or vegetable stock
2 onions, chopped
1 large bell pepper, diced
2 carrots, sliced
2 celery stalks, sliced
1/2 lb. (about 2 cups) mushrooms, sliced
1 15-oz. can chopped tomatoes
1 15-oz. can kidney beans, drained
1/2 tsp. paprika
1/2 tsp. black pepper
2 Tbsp. low-sodium soy sauce
8 ounces rigatoni (or similar pasta)
• In a large pot, heat the water or stock. Braise the onions for 3 minutes, then add the pepper, carrots, and celery and cook for 5 minutes over medium heat. Add the mushrooms, cover the pan, and cook an additional 7 minutes, stirring occasionally. Add the tomatoes, kidney beans, paprika, pepper, and soy sauce, then cover and cook 10 to 15 minutes.
• Cook the pasta in a large pot of boiling water until just tender. Rinse and drain, then add it to the vegetable mixture.
Makes 10 servings