Pasta Vegetable Soup - cooking recipe

Ingredients

4 (13 3/4 oz.) cans chicken broth
1 c. sliced carrots
1/4 tsp. ground black pepper
1 c. sliced celery
1/2 c. chopped red pepper
1/2 c. fresh or frozen corn
2 cloves garlic, minced
1 tsp. dried basil leaves
1 c. uncooked spiral macaroni, cooked
1 c. sliced onion

Preparation

In large saucepan, over medium-high heat, heat chicken broth, red pepper, garlic, carrots, celery, onion, basil and black pepper to a boil.
Stir in macaroni; simmer 10 minutes.
Stir in corn; cook 5 minutes more.
Makes 8 servings.