Country Vegetable Soup

• 3 tablespoons olive oil
• 3 garlic cloves, chopped
• 1 teaspoon crushed red pepper flakes
• 1 medium onion, chopped
• 3 celery ribs, sliced
• 2 carrots, peeled and sliced
• 1 small zucchini, sliced in half circles
• 2 cups chicken stock (can use vegetable if you prefer)
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) crushed tomatoes
• 1 (15 ounce) can white beans, undrained
• 1 (15 ounce) can Italian cut green beans, drained (the flat ones)
• salt and pepper
• 1 teaspoon sweet basil (ground kind)
• 1 (15 ounce) can garbanzo beans, drained
• 1 (8 ounce) package wide egg noodles, cooked (use half)
• 1 dash grated parmesan cheese (to garnish)
• bread sticks to serve with soup

1. Add olive oil to hot dutch oven.
2. Add garlic and crushed red pepper flakes and stir.
3. Add onions, carrots, celery, and zucchini.
4. Cook 10 minutes.
5. Then add the stock, both cans of tomatoes, beans, garbanzo beans, drained green beans.
6. Cook until bubbles and season with salt and pepper.
7. Simmer for another 5 minutes.
8. Take off heat and stir in basil.
9. Stir in cooked noodles.
10. Ladle sooup into bowls and serve with grated cheese and bread sticks.

olive oil, garlic, red pepper, onion, celery, carrots, zucchini, chicken stock, tomatoes, tomatoes, white beans, italian cut green beans, salt, sweet basil, garbanzo beans, egg noodles, parmesan cheese, bread

Taken from www.food.com/recipe/country-vegetable-soup-382614 (may not work)