Garden Minestrone Soup

• 4 medium carrots, chopped
• 1 medium zucchini, sliced
• 1/4 cup chopped onion
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 2 cans (14-1/2 ounces each) vegetable broth
• 3 cups V8 juice
• 1 can (15 ounces) garbanzo beans or chickpeas, drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup frozen cut green beans
• 1/2 cup uncooked elbow macaroni
• 1 teaspoon dried basil
• 1 tablespoon minced fresh parsley

1. In a Dutch oven, cook the carrots, zucchini, onion and garlic in oil for 7 minutes or until onion is tender. Add the broth, V8 juice, garbanzo beans, tomatoes, green beans, macaroni and basil. Bring to a boil.
2. Reduce heat; simmer, uncovered, for 15 minutes. Stir in parsley. Cook 5 minutes longer or until macaroni is tender.

carrots, zucchini, onion, garlic, olive oil, vegetable broth, garbanzo beans, tomatoes, elbow macaroni, basil, parsley

Taken from www.tasteofhome.com/recipes/garden-minestrone-soup/ (may not work)