Spaghetti Lover’s Soup II

In ‘Come Home to Supper’ by Christy Jordan

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 2  cups  jarred  spaghetti sauce with meat
• 2 (14 ounce) cans  diced tomatoes with their  juice
• 2 (15 ounce) cans kidney beans, drained and rinsed
• 2  carrots, diced
• 1  stalk celery, diced
• 1  tablespoon  dried Italian seasoning
• 2 -3  ounces  dried spaghetti

Directions

1. Place the spaghetti sauce, tomatoes, kidney beans, carrots, celery, and Italian seasoning in a medium stockpot; add 2 cups water, and stir well to combine.
2. Bring just to a boil over medium heat, then decrease heat to med-low and let simmer until the vegetables are tender, about 30 minutes.
3. Break the spaghetti into 1-inch segments and add it to the pot.
4. Continue cooking until the pasta is tender, about 10 minutes more.
5. Serve hot.