Italian Vegetable Soup

• 2 (14 1/2 ounce) cans vegetable broth
• 1 (28 ounce) canpeeled and crushed tomatoes
• 2 large carrots, coarsely chopped
• 12 cup frozen green beans
• 1 stalk celery, thickly sliced
• 13 cup frozen pearl onions
• 2 garlic cloves, minced
• 1 tablespoon dried parsley
• 34 teaspoon dried basil
• 1 bay leaf
• 1 vegetable bouillon cube
• 12 cup macaroni
• 1 (15 ounce) can kidney beans, drained
• 3 small zucchini, cubed

1. In large saucepan or Dutch oven, bring broth, tomatoes, carrots, frozen green beans, celery, onions, garlic, parsley, basil, bay leaf and vegetable bouillon cube to a boil.
2. Reduce heat.
3. Cover and simmer 15 minutes.
4. Stir in macaroni, kidney beans, and zucchini.
5. Bring soup back to a boil, and then reduce heat to simmer.
6. Cover and cook for 10-15 minutes.
7. Remove bay leaf and serve.

vegetable broth, tomatoes, carrots, green beans, celery, frozen pearl onions, garlic, parsley, basil, bay leaf, vegetable bouillon cube, macaroni, kidney beans, zucchini

Taken from www.food.com/recipe/italian-vegetable-soup-12995 (may not work)