Instructions: Bring broth (about 8 cups) to boil in large pot. Add macaroni; reduce heat and simmer 5 minutes. Add tomatoes, green beans and squash; simmer 5 minutes.

Add peas and reserved cooked vegetables; simmer until macaroni and all vegetables are tender, about 5 minutes.

Stir in basil. Season to taste with salt and pepper. Sprinkle soup with cheese and serve.

This recipe yields 6 servings.

Comments: For a thicker, more traditional soup, replace all the green peas with a half cup of drained canned white beans.

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