Italian Vegetable Soup

Ingredients

• 1  bay leaf 
• 15 ounce kidney beans drained canned
• 28 ounce canned tomatoes crushed peeled canned
• 2 large carrots coarsely chopped
• 1 stalk celery sliced
• 0.8 teaspoon basil dried
• 1 tablespoon parsley dried
• 2 cloves garlic minced
• 0.5 cup green beans frozen
• 0.5 cup macaroni 
• 0.3 cup pearl onions frozen
• 1 cube vegetable bouillon 
• 29 ounce vegetable broth canned
• 3 small zucchinis cubed

Equipment

• sauce pan
• dutch oven

Directions

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. Reduce heat. Cover and simmer 15 minutes.
2. Stir in macaroni, kidney beans, and zucchini. Bring soup back to a boil, and then reduce heat to simmer. Cover and cook for 10 to 15 minutes.
3. Remove bay leaf and serve.