Italian Vegetable Soup

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 (14 1/2 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 garlic cloves, minced
• 1 tablespoon dried parsley
• 3/4 teaspoon dried basil
• 1 bay leaf
• 1 vegetable bouillon cube
• 1/2 cup macaroni
• 1 (15 ounce) can kidney beans, drained
• 3 small zucchini, cubed

Recipe

• 1 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.
• 2 reduce heat.
• 3 cover and simmer 15 minutes.
• 4 stir in macaroni, kidney beans, and zucchini.
• 5 bring soup back to a boil, and then reduce heat to simmer.
• 6 cover and cook for 10-15 minutes.
• 7 remove bay leaf and serve.