can (14-1/2 ounces) diced tomatoes with basil and garlic, undrained
1
can (about 14 ounces) beef broth
2-1/2
cups uncooked medium egg noodles
Salt and black pepper
Prep and Cook Time
25 minutes
1. Brown beef in Dutch oven or large skillet 6 to 8 minutes over medium-high heat, stirring to separate meat. Drain fat.
2. Add vegetables, tomatoes with juice and broth; bring to a boil over high heat.
3. Add noodles; reduce heat to medium. Cover; cook 12 to 15 minutes or until noodles have absorbed liquid and vegetables are tender. Add salt and pepper to taste.
Note
For a special touch, sprinkle with chopped parsley before serving.
Tip
To complete this meal, serve with breadsticks or a loaf of Italian bread and a mixed green and tomato salad.
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