French Country Soup

• 6 c. water
• 1 carrot, chopped
• 1 zucchini, chopped
• 2 stalks celery, chopped
• 1 small potato, chopped
• 1 small handful green beans, chopped
• 1 clove garlic, mashed
• olive oil, butter or margarine
• 1 c. noodles
• 1 can kidney beans (save juice)
• 2 tomatoes, chopped or 1 (1 lb.) can tomatoes (undrained)
• grated Cheddar cheese (amount your choice)
• parsley and basil leaves
• salt and pepper

1. While bringing water to a boil, chop the vegetables.
2. Saute garlic 1 minute; add chopped vegetables.
3. Saute lightly.
4. Drop noodles in boiling water while vegetables saute.
5. Pour kidney beans with juice into boiling noodles.
6. Add vegetables to stock. Chop parsley and basil together and add to soup stock.
7. Add tomatoes (if canned, include juice).
8. Add cheese, salt and pepper to taste.
9. Simmer 10 to 15 minutes.
10. Serves 4 to 6.

water, carrot, zucchini, stalks celery, potato, handful green beans, clove garlic, olive oil, noodles, kidney beans, tomatoes, cheddar cheese, parsley, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1056222 (may not work)