Ingredients
1 medium zucchini, julienned1/2 cup finely chopped onion1 medium carrot, halved and thinly sliced1 tablespoon butter2 cans (14-1/2 ounces each) chicken broth1 cup tomato or vegetable juice1/2 cup uncooked elbow macaroni1/8 to 1/4 teaspoon cayenne pepper1 can (15 ounces) cannellini beans, rinsed and drained1/2 cup frozen corn
Preparation
In a large saucepan, saute the zucchini, onion and carrot in butter until tender. Add broth and tomato juice. Bring to a boil; stir in macaroni and cayenne. Cook for 10 minutes or until macaroni is tender. Stir in beans and corn; heat through.
