Macaroni Vegetable Soup Recipe: How to Make It

Ingredients

• 1 medium zucchini, julienned
• 1/2 cup finely chopped onion
• 1 medium carrot, halved and thinly sliced
• 1 tablespoon butter
• 2 cans (14-1/2 ounces each) chicken broth
• 1 cup tomato or vegetable juice
• 1/2 cup uncooked elbow macaroni
• 1/8 to 1/4 teaspoon cayenne pepper
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1/2 cup frozen corn