Italian Vegetable Soup

• Ready In: 35 mins
• Serves: 6

Ingredients

• 2 (14 1/2ounce) 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.