Italian Vegetable Soup

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Italian Vegetable Soup
Submitted by: Jana Thornton

			Prep Time: 5 Minutes Cook Time: 30 Minutes
" A vegan main dish soup that is hearty and tastes great with crusty bread. "

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
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. Reduce heat. Cover and simmer 15 minutes.
2		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.

Makes 6 servings

Nutrition at a glance Servings Per Recipe: 6	amount per serving
Calories	176
Protein	10g
Total Fat	1g
Sodium	2236mg
Cholesterol	-
Carbohydrates	35g
Fiber	-