Vegetable Soup Recipe

For all those who wanted it (and those of you who don't)...

2 tbsp. olive oil
2 large zucchini, cut in half lengthwise and sliced
1/4 tsp. garlic powder
2 cans (10 1/2 oz. each) condensed chicken broth
1 soup can of water
1/2 tsp. dried basil leaves, crushed
1 can (14 1/2 oz.) whole peeled tomatoes, cut up*
1/2 cup dry elbow twist of corkscrew macaroni**
1 can (15 oz.) kidney beans, rinsed and drained
Grated Parmesan cheese

* Next time I've decided I'd make it easier and just buy a can of diced tomatoes.
** I actually used whole wheat rotini and I think I put in more like 2 1/2 cups of pasta.

1. In large saucepan over medium heat, heat oil. Cook zucchini and garlic powder until tender-crisp.
2. Add broth, water, basil, and undrained tomatoes. Heat to a boil. Stir in macaroni. Cook over medium heat 10 min. or until macaroni is done, stirring occasionally.
3. Add beans. Heat through. Serve with cheese.