Ingredients
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2 medium carrots
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4 oz fusilli
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1 (10.7 oz) can condensed tomato soup
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1 (14.5 oz) canned diced tomatoes
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1 1/2 cups water
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1/2 (16 oz) bag frozen broccoli florets, partially thawed
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1 (15 oz) can cannellini beans, drained
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2 tbsp prepared pesto
Steps
1
Thinly slice the carrots. Cook the fusilli according to package directions. Add carrots to boiling water at the same time as the fusilli.
2
Meanwhile, in a medium pot, combine the tomato soup, diced tomatoes, and water. Heat to a boil on high. Cut any large broccoli florets into smaller pieces. Add broccoli and beans to pot. Cook 5–7 min., until broccoli is hot.
3
Drain fusilli and carrots and add to soup. Season with salt and pepper to taste. Divide among 4 bowls. Dollop each with ½ tbsp pesto.
