Macaroni Vegetable Soup

Ingredients:

1 medium zucchini, cut into thin 2" strips

1/2 cup finely chopped onion

1 medium carrot, halved and thinly sliced

1 tablespoon butter

2 cans (14.5 ounces each) chicken broth

1 cup tomato juice

1/2 cup uncooked elbow macaroni

1/4 teaspoon cayenne pepper

1 can (15 ounces) white kidney beans, rinsed and drained

1/2 cup frozen corn

Directions:

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.