Italian Vegetable Soup

• 1/2 c. uncooked macaroni
• 1 Tbsp. chopped fresh parsley
• 1/2 tsp. dried basil leaves
• 1 large tomato, chopped
• 1 medium stalk celery, sliced
• 1 clove garlic, chopped
• 4 c. chicken broth
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 medium carrots, sliced
• 1 medium onion, chopped
• 1 bay leaf
• 1 can (15 to 16 oz.) cannellini or other white beans, rinsed and drained
• 4 oz. green beans, cut into 1-inch pieces (about 3/4 c.)
• 2 small zucchini, cut into 1-inch slices
• grated Parmesan cheese

1. Mix all ingredients except green beans, zucchini and cheese in Dutch oven.
2. Heat to boiling; reduce heat.
3. Cover and simmer 15 minutes.
4. Stir in green beans and zucchini.
5. Heat to boiling; reduce heat.
6. Cover and simmer 10 to 15 minutes or until macaroni and vegetables are tender.
7. Remove bay leaf.
8. Sprinkle each serving with cheese.
9. Makes 5 servings.

macaroni, parsley, basil, tomato, stalk celery, clove garlic, chicken broth, salt, pepper, carrots, onion, bay leaf, white beans, green beans, zucchini, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=946525 (may not work)