1HEAT 2 tbsp. oil in 6-quart saucepot or Dutch oven over medium-high heat. Add vegetables, tomatoes and garlic. Cook and stir 5 minutes or until vegetables are crisp-tender.
2ADD chicken broth, 1/2 cup water, beans and Worcestershire. Heat to boiling. Stir in pasta. Return to boiling. Cook 5 minutes or until pasta is tender, stirring occasionally. Serve with crusty bread and grated Parmesan cheese, if desired.
Nutrition information coming soon.
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