30 Minute Minestrone Soup

• 1 Tablespoon Olive Oil
• 1 whole Onion, Chopped
• 2 whole Carrots, Chopped
• 2 stalks Celery, Chopped
• 1/2 whole Red Bell Pepper, chopped
• 1 whole Zucchini, Cubed
• 1/2 cups Fresh Green Beans
• 2 cans (15 Oz. Can) Crushed Tomatoes
• 4 cups Vegetable Broth, Low Sodium
• 2 cups Water
• 1 can (15 Oz. Can) Black Beans, Drained
• 1/2 teaspoons Garlic Salt
• 1/2 teaspoons Dried Basil
• 1 teaspoon Dried Oregano
• 2 whole Bay Leaves
• 1 cup Macaroni Noodles
• Salt And Pepper, to taste

1. Start by chopping and dicing all your vegetables.
2. Heat the olive oil in a large pot over medium heat. Saute onion, carrots and celery for 5 minutes. Add red bell pepper, zucchini and green beans and saute 1 minute.
3. Next add the crushed tomatoes, vegetable broth, water and drained black beans.
4. Now it's time to add the garlic salt, basil, oregano and bay leaves. Give it a big stir and add your noodles. Taste and add salt and pepper if you feel the soup needs it.
5. Let simmer over medium heat for 20 minutes. You want the vegetables and noodles to be tender but not mushy.
6. Serve with Parmesan cheese if desired.
7. Super fast, super easy and feeds a crowd!
8. Enjoy!

olive oil, onion, carrots, stalks celery, red bell pepper, zucchini, fresh green beans, tomatoes, vegetable broth, water, black beans, garlic salt, dried basil, oregano, bay leaves, macaroni noodles, salt

Taken from tastykitchen.com/recipes/soups/30-minute-minestrone-soup/ (may not work)