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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Brimming with a harvest of garden bounty, this quick-to-fix soup from Heather Ryan of Brown Dee, Wisconsin is fresh-tasting and nutritious. The tomato-based broth is chock-full of everything from carrots and zucchini to garbanzo beans and elbow macaroni. Ingredients:
4 medium carrots, chopped |
1 medium zucchini, sliced |
1/4 cup chopped onion |
1 garlic clove, minced |
1 tablespoon olive oil |
2 cans (14-1/2 ounces each) vegetable broth |
3 cups v8 juice |
1 can (15 ounces) garbanzo beans or chickpeas, drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 cup frozen cut green beans |
1/2 cup uncooked elbow macaroni |
1 teaspoon dried basil |
1 tablespoon minced fresh parsley |
Directions:
1. In a Dutch oven, cook the carrots, zucchini, onion and garlic in oil for 7 minutes or until onion is tender. Add the broth, V8 juice, garbanzo beans, tomatoes, green beans, macaroni and basil. Bring to a boil.
2. Reduce heat; simmer, uncovered, for 15 minutes. Stir in parsley. Cook 5 minutes longer or until macaroni is tender. Yield: 8 servings.
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