Ingredients
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 5 cloves garlic, pressed
- 4 carrots, peeled and chopped
- 1 bell pepper, seeded and chopped
- 1 zucchini, halved and sliced
- 1/2 tbsp dry basil leafs
- 1 tsp dry oregano leafs
- 1/4 tsp dry rosemary
- 1/8 tsp celery seeds
- pinch crushed red pepper
- 2 bay leafs
- 1 L vegetable broth
- 3 cups reduced sodium vegetable juice (I used V8)
- 1 can (28 oz) diced tomatoes (not drained)
- 1 cup frozen cut green beans
- 1 cup frozen green peas
- 1 can (14 oz) navy beans
- 1 cup uncooked macaroni
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