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Microwave Veggie Casserole

7 ounce package shell macaroni
1 cup fat free chicken broth
1 large onion, sliced
2 cups sliced carrots
1 cup chopped celery
1 garlic clove, minced
2 cups tomatoes, peeled & cubed
1/2 teaspoon sage
1/2 teaspoon oregano
1/4 teaspoon white pepper
1/4 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon rosemary
2 -16 ounce cans kidney beans, drained
Grated fat free Parmesan cheese

Cook macaroni according to package directions, drain and set aside.
Meanwhile, in large microwave bowl, heat broth on high for 2 minutes.
Add onions, carrots, celery and garlic. Stir to combine. Microwave
on high for 10 to 12 minutes or until tender. Add tomatoes and
seasonings. Stir to combine. Microwave, covered on medium high for
6 minutes. Stir in kidney beans. Microwave, covered on high for 10
minutes. Stir in macaroni and continue to cook on medium high for
5 minutes, stirring occasionally. Sprinkle with Parmesan cheese
just before serving. Serve hot. Makes 8 servings.

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