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10 cups
Prep time:
15 minutes
Cooking time:
45 minutes


1 medium onion, chopped
1 stalk celery, diced
1 large carrot, sliced
2 Tablespoons oil
1 large potato, peeled and chopped
1 can (15 ounces) chopped tomatoes
2 cans (15 ounce each or 3 1/2 cups) low sodium vegetable or beef broth (see notes)
1 can (15 ounces) kidney beans, drained
1 teaspoon dried basil
½ cup uncooked macaroni
2 small zucchini, sliced
½ teaspoon salt
¼ teaspoon pepper


  1. In a 5 quart saucepan over medium heat, cook onion, celery and carrot in oil, stirring constantly until onion is soft, but not browned.
  2. Add potato, tomatoes, broth, beans and basil.
  3. Bring to a boil then reduce heat. Cover and simmer for 15 minutes.
  4. Add macaroni and zucchini. Cook another 15 minutes.
  5. Taste and adjust seasoning with salt and pepper.
  6. Refrigerate leftovers within 2 hours.


  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.

  • Use any vegetables you have on hand.
  • Add cooked meat if desired.
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.