| | Directions | | In a large saucepan, sauté onion and carrots in oil until tender. Add garlic, sauté 1 minute longer Add the tomatoes, broth, tomato paste and seasonings. Bring to a boil. Reduce heat, simmer, uncovered for 45-50 minutes, or until carrots are tender, stirring occasionally. Serve with pasta. |
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| Ingredients | | - |  | 1 onion, chopped (medium) |
| - | | 10 Fresh Baby Carrots, Diced |
| - | | 1 tablespoon olive oil |
| - | | 3 cloves garlic, minced |
| - | | 2 cans each) diced tomatoes, undrained (14 1/2 ounce cans) |
| - | | 1 can chicken broth (14 1/2 ounce can) |
| - | | 1 can tomato paste (6 oz. can) |
| - | | 1 teaspoon dried oregano |
| - | | 1 teaspoon dried basil |
| - | | 1/2 teaspoon Salt |
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