Pasta Grande

 

1 ½ C. Corkscrew Pasta

2 14 oz. can Vegetable Broth

1 15 oz. can Diced Tomatoes

1 15 oz. can Kidney Beans

½ C. Sour Cream Powder

¼ C. dried Onion

¼ C. dried Bell Pepper

2 tsp. Chile Seasoning

1 T. dried Parsley Flakes

1 T. Brown Sugar

 

Simmer pasta in broth until softened. Drain liquid from pasta into another pot and whisk in sour cream powder, stirring until dissolved. Add all ingredients, including drained pasta to the sour cream broth. Stir gently and heat through.