1 c. carrots, thinly sliced
1/2 c. celery, chopped
1/2 c. onion, chopped
1 small-medium sized zucchini, sliced
2 (15 oz.) cans chicken broth
2 c. water
1 (28 oz.) can diced tomatoes
1 (15 oz.) can kidney beans
1 c. uncooked med. shell pasta
1 (15 oz.) can Italian style green beans
1 tsp. oregano
1 tsp. basil
salt to taste
1/2 c. (2 oz.) parmesan cheese, grated
Combine all ingredients except cheese. Bring to a boil.
Reduce heat. Cover. Simmer 20-25 minutes or until veggies are
crisp-tender. Sprinkle each serving with cheese.
Note: Sometimes I wait until the last 10 minutes to add the
zucchini-it cooks much faster than the other fresh vegetables.
This recipe is from an actual cookbook printed by Fundcraft Publishing!
1,000,000+ free recipes and free software at: Cookbooks.com!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.