Italian Vegetable Soup - cooking recipe

Ingredients

1/2 c. uncooked macaroni
1 Tbsp. chopped fresh parsley
1/2 tsp. dried basil leaves
1 large tomato, chopped
1 medium stalk celery, sliced
1 clove garlic, chopped
4 c. chicken broth
1/2 tsp. salt
1/8 tsp. pepper
2 medium carrots, sliced
1 medium onion, chopped
1 bay leaf
1 can (15 to 16 oz.) cannellini or other white beans, rinsed and drained
4 oz. green beans, cut into 1-inch pieces (about 3/4 c.)
2 small zucchini, cut into 1-inch slices
grated Parmesan cheese

Preparation

Mix all ingredients except green beans, zucchini and cheese in Dutch oven.
Heat to boiling; reduce heat.
Cover and simmer 15 minutes.
Stir in green beans and zucchini.
Heat to boiling; reduce heat.
Cover and simmer 10 to 15 minutes or until macaroni and vegetables are tender.
Remove bay leaf.
Sprinkle each serving with cheese.
Makes 5 servings.