1 Tbsp olive oil
1 cup onion, chopped
1 each garlic clove, minced
1 cup zucchini, trimmed, halved lengthwise and sliced 1/4-inch thick
14 1/2 oz tomato, chopped
4 each beef bouillon cubes
4 cups water
1 tsp dried oregano leaves, crushed
1/2 tsp salt
1/4 tsp ground black pepper
16 oz frozen Italian-style mixed vegetables
1 cup No Yolks® Broad Noodles
6 Tbsps grated Parmesan cheese

Cooking Directions:

1.  Heat oil in Dutch oven over medium-high heat. Add onion, garlic and zucchini. Cook for 5 minutes, stirring frequently.

2.  Add tomatoes with liquid, bouillon, water, oregano, salt and pepper. Bring to a simmer.

3.  Add vegetables and noodles. Bring to a boil, stirring to break up vegetables. Keep at low boil and cook for 8 to 12 minutes or until vegetables and noodles are tender.

4.  Serve soup with 1 tablespoon grated cheese.