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Zucchini Bean Soup

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.

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Topics : Hospitality_Recreation
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11/18/2013 10:13AM
Zucchini Bean Soup
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