Ingredients
4 medium carrots, chopped1 medium zucchini, sliced1/4 cup chopped onion1 garlic clove, minced1 tablespoon olive oil2 cans (14-1/2 ounces each) vegetable broth3 cups V8 juice1 can (15 ounces) garbanzo beans or chickpeas, drained1 can (14-1/2 ounces) diced tomatoes, undrained1 cup frozen cut green beans1/2 cup uncooked elbow macaroni1 teaspoon dried basil1 tablespoon minced fresh parsley
Preparation
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.
