Minestrone Soup

Ingredients

• 4 tablespoons olive oil
• 1 1/2 cups Diced Onions
• 1 cup Yellow Zucchini
• 1 1/2 cups Green Zucchini
• 1 can diced tomatoes
• 1 cup cooked Light Red Kidney Beans
• 1 cup cooked Chick Peas (Garbanzos)
• ¾ cup Mini Cauliflower Florets
• 3/4 cups Broccoli Florets
• 2 cups Butternut Squash
• ¾ cup Cut Green Beans
• 2 cubes Chopped Parsley
• 4 cubes Crushed Garlic
• 2 cups Tomato Juice
• 8 cups water
• salt
• 2 cups macaroni noodles

Directions

In a 5-quart pot, sauté the B'gan Diced Onions in oil over medium heat until translucent (8-10 minutes); add the garlic cubes and stir continuously to prevent burning.

Add the cooked beans, vegetables, tomato juice, diced tomatoes, water chopped parsley, and salt.

Bring the minestrone soup to a boil. Simmer for one hour.

Add the macaroni and cook for an additional 15 minutes.