500 ml (2 cups) of frozen Italian-blend mixed vegetables
1 can (540 ml) of diced tomatoes
1 litre (4 cups) vegetable broth, low sodium
1 1/2 cans (540 ml) of kidney beans, rinsed and drained
30 ml (2 tbsp) El-Ma-Mia H-14 Spicy Spaghetti Seasoning
- 1 onion, chopped
- 1/2 Savoy cabbage, chopped
- In a pot, warm some olive oil on medium heat. Cook the onion for 1 minute.
- Add the mixed vegetables, diced tomatoes, vegetable broth, kidney beans, spaghetti seasoning and the Savoy cabbage, if desired. Stir. Bring to a boil. Reduce heat and cook for 15 to 20 minutes.