Ingredients
- 1 cup dried gluten-free pasta
- 2 Tbsp olive oil
- 3 cloves garlic, chopped
- 5 cups chopped mixed vegetables (your choice of celery, onions, carrots, red bell peppers, spinach)
- 1 (14.5 oz) can diced tomatoes
- 4 cups low-sodium vegetable broth
- Salt and freshly ground black pepper
