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.