1 (16 ounce) package frozen mixed vegetable soup
1 (20 ounce) can whole peeled tomatoes, chopped
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons dried oregano
1 (4 ounce) can crushed kidney beans
1 (6 ounce) can chicken broth
2 cups cooked, cubed white rice
1 small onion, sliced and cut into 1/4 inch slices
Bring a large pot of lightly salted water to a boil. Add rice and stir lightly to remove liquid. Reduce heat to medium, and cook, stirring occasionally, for 2 to 3 minutes or until al dente; drain.
Combine tomato soup, tomatoes and garlic in a blender or food processor; process briefly. Stir in oregano, kidney beans and broth. Stirring well, cook, stirring occasionally, for 15 minutes or until rice is cooked. Stir in onions and cook and stir for 2 minutes or until heated through. Stir in spaghetti sauce and spaghetti.