Fast and filling, your family will love this soup! Add a crusty loaf of warm bread and butter to really set it off.
1 medium zucchini, julienned
1/2 cup finely chopped, onion
1 medium carrot, halved and thinly sliced
1 tbsp butter
2 cans (14-1/2 oz each) chicken broth
1 cup tomato or vegetable juice
1/2 cup uncooked elbow macaroni
1/4 tsp cayenne pepper
1 can (15 oz) cannellini beans, rinsed and drained
1/2 cup frozen corn
In a large saucepan, saute zucchini, onion and carrot in butter until tender. Add broth and tomato juice. Bring to a boil; stir in macaroni and cayenne. Cook for 10 minutes or until macaroni is tender. Stir in the beans and corn; heat through.