1 pound medium, rotini pasta
2 quarts vegetable broth
1 large onion, diced
1 (2 ounce) can tomato paste
1 (6 ounce) can tomato paste with green chile peppers
1 (16 ounce) can tomato paste with red chiles
1 (16 ounce) can black beans, rinsed and drained
2 (16 ounce) cans canned tomato paste
2 tablespoons olive oil
1 (8 ounce) can crushed tomatoes with green chile peppers
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Add the broth, onion, tomato paste, tomato paste with chiles, black beans, tomato paste, olive oil and tomato paste. Bring to a boil, then reduce heat. Simmer for 10 minutes or until vegetables are tender.