MINESTRONE SOUP #2

By curly

Ingredients

• 4 medium carrots, chopped
• 1 medium zucchini, sliced
• 1/4 cup chopped onion
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 2 cans (14-1/2 ounces each) vegetable broth
• 3 cups V8 juice
• 1 can (15 ounces) garbanzo beans or chickpeas, drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup frozen cut green beans
• 1/2 cup uncooked elbow macaroni
• 1 teaspoon dried basil
• 1 tablespoon minced fresh parsley

Details

Servings 8

Preparation

Step 1

In a Dutch oven, cook the carrots, zucchini, onion and garlic in oil for 7 minutes or until onion is tender. Add the broth, V8 juice, garbanzo beans, tomatoes, green beans, macaroni and basil. Bring to a boil.

Reduce heat; simmer, uncovered, for 15 minutes.

Stir in parsley. Cook 5 minutes longer or until macaroni is tender.

Nutritional Analysis:
One serving (1-1/2 cups) equals 166 calories, 3 g fat (trace saturated fat), 0 cholesterol, 900 mg sodium, 30 g carbohydrate, 5 g fiber, 6 g protein.