Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Olive oil |
| 1 tablespoon | Jarred minced garlic |
| ½ cup | Frozen chopped onion |
| 28 ounces | Pasta-ready chopped |
| \N \N | Tomatoes |
| 15 ounces | Tomato sauce |
| 2 \N | 14oz cans |
| 2 tablespoons | Chopped jalapeno peppers -- |
| \N \N | Optional |
| ½ cup | Shredded cheddar |
| \N \N | Fat free chicken broth |
In large dutch oven, heat oil over medium hi. Add garlic and onion and cook for 1 minute. Add tomatoes and sauce. Bring to a boil. Stir in broth and peppers and bring back to a boil. Reduce heat and simmer for 10 minutes. Just before serving, sprinkle with cheese and stir gently.
Recipe By : CUPONQUEN
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File