Minestrone Soup

• 1 medium onion, chopped
• 1 stalk celery, diced
• 1 large carrot, sliced
• 2 tablespoons oil
• 1 large potato, peeled and chopped
• 1 can (15 ounces) chopped tomatoes
• 2 cans (15 ounce each or 3 1/2 cups) low sodium vegetable or beef broth (see notes)
• 1 can (15 ounces) kidney beans, drained
• 1 teaspoon dried basil
• 1⁄2 cup uncooked macaroni
• 2 small zucchini, sliced
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

In a 5 quart saucepan over medium heat, cook onion, celery and carrot in oil, stirring constantly until onion is soft, but not browned.
Add potato, tomatoes, broth, beans and basil.
Bring to a boil then reduce heat. Cover and simmer for 15 minutes.
Add macaroni and zucchini. Cook another 15 minutes.
Taste and adjust seasoning with salt and pepper.
Refrigerate leftovers within 2 hours.