1 can (540 ml/19 oz) red kidney beans, rinsed and drained
1 yellow bell pepper, cored and diced
1 cup (250 ml) fresh green peas or
1 cup (250 ml) frozen green peas
In a large saucepan or a Dutch oven over medium heat, cook the garlic in the oil until it begins to colour. Add the onions, carrots and celery. Season with salt and pepper and cook for about 3 minutes. Add the tomato juice and chicken broth. Bring to a simmer, cover and cook until the vegetables are tender, about 15 minutes. Stir in the pasta and cook for about 5 minutes. Add the remaining ingredients and simmer uncovered for 3 or 4 minutes. Add broth as needed. Adjust the seasoning.
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