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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
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.
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