1 can (12 ounces) canned tuna, drained and chunked
1 can (14-1/2 ounces) ready-cut
Italian-style tomatoes, undrained
1 can (15-1/4 ounces) kidney beans, drained
1/8 teaspoon ground red pepper
1/4 cup tomato paste
1 teaspoon Italian herb seasoning
1/2 teaspoon salt
2 cans (14-1/2 ounces each) chicken broth plus water to equal 4 cups
1/2 cup uncooked small shell pasta
2 cups Italian-style frozen vegetables (zucchini, carrots, cauliflower,
Italian green beans, lima beans)
3 cups fresh romaine lettuce, cut crosswise in 1-inch strips
Freshly grated Parmesan cheese
In 4-quart saucepan, combine chicken broth mixture, tomatoes with liquid, kidney beans, tomato paste, herb
seasoning, salt and red pepper; bring to a boil over high heat. Add pasta and frozen vegetables; simmer 8 minutes.
Remove from heat; add tuna and romaine. Serve with cheese.
