4 Med Carrots, Chopped
1 Med Zucchini Sliced
1/4 cup of Onion Chopped
1 Garlic clove minced
1 tbsp. Olive Oil
2 cans (14 1/2 oz,) Vegetables
Broth
3 Cups of V8 Juice
1 can (15 oz.) Garbanzo Beans or Chick Peas Drained
1 cup Diced Tomatoes Undrained
1 cup Frozen Green Beans
1/2 cup of Uncooked Elbow Macaroni
1 tsp. Dried Basil
1 tbsp. Dried Parsley - Fresh

In a Dutch oven, cook carrots, zucchini, onion, and garlic in oil for 7 minutes until onion is tender. Add the broth, V8 juice, garbanzo beans, tomatoes, green beans, and macaroni and basil. Bring to boil. reduce heat to simmer uncovered 15 minutes and stir in parsley. Cook 5 minutes longer or until macaroni is tender.

Each 1 1/2 Cups serving = 3 points.