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.
Calories 185cal Total fat 1g Cholesterol 0mg Sodium 711mg
Carbohydrates 37g Fiber 10g
This recipe has been added to the following public cookbooks:
JENNIFER'S COOKBOOK,
Vegetarian meals,
ponas &cuchunguitas,
Cricket's web site recipes,
Shari's Soups and Such
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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