Ingredients
12 Ounces of gluten free spaghetti
4¼ Cups of organic vegetable broth
1 Can (15 ounces) of diced tomatoes, with liquid
½ Small onion, chopped
2 Tablespoons of minced garlic
2 Tablespoons of olive oil
2 Teaspoons of dried oregano
Salt
Pepper
4¼ Cups of organic vegetable broth
1 Can (15 ounces) of diced tomatoes, with liquid
½ Small onion, chopped
2 Tablespoons of minced garlic
2 Tablespoons of olive oil
2 Teaspoons of dried oregano
Salt
Pepper
Directions
1. In a large pot combine all ingredients and stir together
2. Cover the pot and bring to boil
3. Reduce heat and simmer, still covered, for 20 minutes, stirring every few minutes.
4. Serve hot
4. Serve hot
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