20 ounces tomatoes ; canned, crushed

29 fluid ounces vegetable broth ; or two 14.5 cans

3 small zucchini ; cubed

1 stalk celery ; sliced

2 large carrots ; peeled and chopped

1/3 cup onions ; chopped

3 cloves garlic ; minced

1 tablespoon parsley

1 bay leaves

1 cube vegetable bouillon

1/2 cup macaroni

15 ounces kidney beans ; canned, drained

1/2 cup green beans

In My Kitchen