bean and pasta soup

It's officially September which means I can officially start posting soups.  I have been craving soups for weeks, but the weather has just been too hot to justify anything simmering on the stove.  Today, the weather was...hot...but it's September, so it's okay!

This soup is a simple one to make, and it tastes delicious.  It goes perfectly with sandwiches for a light lunch.

Bean and Pasta Soup

Adapted from Gooseberry Patch Christmas Five

• 2 T. olive oil
• 2 zucchini, cut in half lengthwise and thickly sliced
• 1/2 t. dried basil
• 1/2 t. minced garlic
• 2 10-1/2 oz. cans condensed chicken broth
• 1 14-1/2 oz. cans diced tomatoes, undrained
• 1/2 cup elbow or twist macaroni, uncooked
• 15 oz. can kidney beans, rinsed and drained

 Over medium heat, heat oil in a 4-quart saucepan.  Add zucchini, basil, and garlic and cook until vegetables are crisp-tender.  Add broth, one soup can full of water, and tomatoes.  Heat to boiling.  Add macaroni.  Reduce heat to low.  Cook 10 minutes or until macaroni is tender, stirring occasionally.