Minestrone Soup(No Cholesterol; No Fat)

• 2 c. tomato soup
• 1 garlic clove, chopped
• 1 onion, chopped
• 1 zucchini, sliced
• 2 celery stalks, sliced
• 2 carrots, sliced
• 10 1/2 oz. beef bouillon
• 4 c. water
• 1 tsp. oregano
• 1 tsp. basil
• 1/2 c. shredded cabbage
• 1 c. chopped tomatoes
• 1/2 c. canned kidney beans
• 1/2 c. canned garbanzo beans
• 1 c. cooked pasta
• salt and pepper

1. In 4-quart pot, combine juice, garlic, onion, zucchini, celery, carrots, bouillon and water.
2. Bring to boil; reduce heat. Partially cover and simmer until vegetables are tender.
3. Add oregano, basil, cabbage, tomatoes, kidney beans and garbanzo beans.
4. Continue cooking about 10 minutes.
5. Add pasta; cook until heated.
6. Serve hot.
7. Makes 10 servings.

tomato soup, garlic, onion, zucchini, celery stalks, carrots, beef bouillon, water, oregano, basil, cabbage, tomatoes, kidney beans, garbanzo beans, pasta, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=232476 (may not work)