Minestrone Soup - cooking recipe

Ingredients

4 medium carrots, chopped
1 medium zucchini, sliced
1/4 c. chopped onion
1 garlic clove, minced
1 Tbsp. olive oil
2 cans vegetable broth
3 c. V-8 juice
1 can garbanzo beans, drained
1 can (14 1/2 oz.) diced tomatoes
1 c. frozen cut green beans
1/2 c. uncooked elbow macaroni
1 tsp. dried basil
1 Tbsp. minced parsley

Preparation

In Dutch oven, cook carrots, zucchini, onion, and garlic in oil for 7 minutes or until tender.
Add broth, V-8 juice, garbanzo beans, tomatoes, green beans, macaroni, and basil.
Bring to boil; reduce heat, simmer uncovered for 15 minutes.
Stir in parsley. Cook 5 minutes longer or until macaroni is tender.
Serves 8.