Italian Vegetable Soup

From my collection of old recipes.

• Ready In: 40 mins
• Serves: 6
• Yields: 6 bowls soup

Ingredients

• 1 (10 1/2ounce) can condensed beef broth
• 1 (15 ounce) can whole tomatoes, crushed
• 1 1⁄4 cups water
• 1  tablespoon cornstarch
• 1 (9 ounce) package  Italian cut green beans, cooked and drained (frozen)
• 1  cup  sliced cooked carrot
• 1  cup shell macaroni, cooked and drained
• 1⁄2 cup  coarsely chopped cooked spinach
• 1⁄2 cup onion, slices
• 1⁄4 cup parmesan cheese, grated
• 1⁄8 teaspoon garlic powder

Directions

1. Combine broth, tomatoes, and water combined with cornstarch; cook until thickened. Add beans, carrots, macaroni, spinach, onions, grated cheese and garlic powder; heat. Serve with additional cheese.