Carmen'S Ratatouille

• 2 medium onions, thinly sliced
• 2 garlic cloves, minced
• 1/4 c. olive oil
• 1 lb. fresh zucchini, sliced
• 1 green pepper, chopped
• 1 (1 lb. 12 oz.) can tomatoes, cut up
• 2 cans condensed beef broth
• 1 c. water
• 1 1/2 tsp. seasoned salt
• 1 tsp. oregano
• 1 tsp. white pepper
• 1 pkg. small shell macaroni

1. Cook onion and garlic in oil in large pot.
2. Saute until light brown.
3. Add zucchini and green pepper; cook over medium heat 10 minutes.
4. Add remaining ingredients except macaroni.
5. Simmer 10 minutes.
6. Cook macaroni in boiling, salted water for 5 minutes. Add to soup; simmer 5 minutes more.
7. Serve hot.
8. Rye breads go very well with this.

onions, garlic, olive oil, fresh zucchini, green pepper, tomatoes, condensed beef broth, water, salt, oregano, white pepper, shell macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=278754 (may not work)