INGREDIENTS:
1/2 c. chopped onion
1 (6 oz.) can tomato paste
1 (14 oz.) can chicken broth
41 oz. water
1 (15 oz.) can chicken broth
42 oz. water
1 (16 oz.) can peas, drained
3 tbsp. vegetable oil
1 lb. cooked tubetti pasta
DIRECTIONS:
Brown onion in oil; add tomato paste and chicken broth with water in stock pot. Bring to boil. Add drained peas, bring to second boil. Add pasta; simmer on low until well blended.
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