Italian Vegetable Soup

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READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.
  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.

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