Ingredients

  • 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

Directions

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.