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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A vegan main dish soup that is hearty and tastes great with crusty bread. Ingredients:
2 (14.5 ounce) cans vegetable broth |
1 (28 ounce) can peeled and crushed tomatoes |
2 large carrots, coarsely chopped |
1/2 cup frozen green beans |
1 stalk celery, thickly sliced |
1/3 cup frozen pearl onions |
2 cloves garlic, minced |
1 tablespoon dried parsley |
3/4 teaspoon dried basil |
1 bay leaf |
1 cube vegetable bouillon |
1/2 cup macaroni |
1 (15 ounce) can kidney beans, drained |
3 small zucchinis, cubed |
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. Remove bay leaf and serve.
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