1 Tbsp olive oil
1 lb potatoes, peeled/diced (2 1/2 cups)
3 med. carrots, peeled/diced (1 1/2 cups)
3 ribs celery, diced (1 cup)
1 med onion, diced (1 cup)
1/2 med red bell pepper, diced (1/2 cup)
2 cloves garlic, crushed
3 (10 1/2 oz) cans low salt chicken broth
1 can Niblets corn
3/4 cup uncooked macaroni
1 bay leaf
1 (18 oz) can red kidney beans, rinsed/drained
2 (16 oz) cans whole tomatoes, coarsely chopped
1 (10 oz) pkg frozen french-cut green beans
1/4 to 1/2 tsp hot red pepper seasoning
salt to taste

Directions for Minestrone Soup:
In a 4 quart saucepan over medium heat, heat oil; add potatoes, carrots, celery, onion, red pepper, and garlic; cook, covered, about 10 minutes until vegetables are almost tender, stir occasionally. Stir in chicken broth and bay leaf; bring to boil. Reduce heat to low; simmer, covered 10 minutes. Add kidney beans, tomatoes, corn, beans, hot red pepper and salt; cook until heated thru and flavors are blended.

Serve with Herbed Garlic Toast