italian vegetable soup

Ingredients

• Servings: 6


• 2 (14.5 ounce) cans vegetable broth


• 1 (28 ounce) can peeled and crushed tomatoes


• 2 large carrots, coarsely chopped


• 1/2 cup frozen green beans


• 1 stalk celery, thickly sliced


• 1/3 cup frozen pearl onions


• 2 cloves garlic, minced


• 1 tablespoon dried parsley


• 3/4 teaspoon dried basil


• 1 bay leaf


• 1 cube vegetable bouillon


• 1/2 cup macaroni


• 1 (15 ounce) can kidney beans, drained


• 3 small zucchinis, cubed

Recipe

• in large saucepan or dutch oven, bring broth, tomatoes, carrots, frozen green beans, celery, onions, garlic, parsley, basil, bay leaf and vegetable bouillon cube to a boil. reduce heat. cover and simmer 15 minutes.


• stir in macaroni, kidney beans, and zucchini. bring soup back to a boil, and then reduce heat to simmer. cover and cook for 10 to 15 minutes. remove bay leaf and serve.