900 ml container chicken broth
10 ounce can condensed tomato soup
5 cups fresh (cut up) vegetable mixture (carrots, peas, celery, potatoes, green beans, red pepper)
1/2 teaspoon dried oregano leaves, crushed
1/4 teaspoon garlic powder
1/2 cup uncooked fusilli pasta

Preparation Instructions:

Heat broth, soup, vegetables, oregano and garlic powder to a boil in medium saucepan.

Stir in pasta.

Cook at gentle boil until vegetables and pasta are tender - about 20 minutes, stirring occasionally. Makes 6 servings.