2 T. olive or vegetable oil 2 medium zucchini, cut in quarters lengthwise and thickly sliced (about 3 cups) 1/2 tsp. dried basil leaves, crushed 1/4 tsp. garlic powder 2 cans (10-1/2 oz. each) condensed chicken broth 1 soup can water 1 can (16 oz.) tomatoes, undrained and cut up 1/2 cup dry elbow macaroni 1 can (15 oz.) kidney beans, rinsed and drained grated Parmesan cheese 1. In 4-quart saucepan over medium heat, in hot oil, cook zucchini, basil, and garlic powder until tender-crisp, stirring often. 2. Add broth, water, and undrained tomatoes. Heat to boiling. Add macaroni. 3. Reduce heat to low (leave lid on but at a tilt). Cook 10 minutes or until macaroni is tender, stirring occasionally. 4. Add beans. Heat throughly (about 10 minutes on low), stirring occasionally. Sprinkle with cheese. A filling, yet light soup.
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