For the most part I did follow the recipe, but I did make a few variations...And I too switched the ratio of tomato sauce and chicken broth (Swanson's makes a 99% fat free/low sodium option-I used that). It ended up being like a 2:1 ratio (Broth:Sauce). And I minced fresh basil-rather than dried...about one stem of leaves plus a few extra larger leaves... I really like basil! And I used two large cloves of garlic, diced fine. And I added a small tomoato to the veggies when I sauted them in the skillet. Also, I added about half the broth to my skillet(rather than saute in a sauce pan) and let it simmer for a few minutes, then I poured it into a stock pan along with the rest of the broth and sauce. Then in the same skillet, I browned a lb of ground round(85-15 fat content ratio...), which I seasoned with fresh ground black pepper, and added that into the stock pot after draining it. I salted the stock pot to taste with fresh ground sea salt-again less sodium. I didn't cook the pasta all the way, but drained it and added it to the stock pot. Then I let it simmer on the lowest setting, stirring occasionally, from about 2:00 on. My husband had the first bowl at 6:00 and said it was GREAT! Then he asked if he could take a container to one of his friends at work who is a bachelor!!! =) Thanks for a great recipe!
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For the most part I did follow the recipe, but I did make a few variations...And I too...