This is a recipe my mom got from somebody and we all liked. She used to make it on rainy days for us and we all called it "rain soup." It is easy to make and has all the vegetables in it. On a cold and rainy day, it hits the spot but is very good other times as well.

Ingredients

4 serv.

olive oil↗3 tablespoons
garlic cloves↗3
chopped
crushed red pepper flakes↗1 teaspoon
medium onion↗1
chopped
celery ribs↗3
sliced
carrots↗2
peeled and sliced
small zucchini1
sliced in half circles
chicken stock (can use vegetable if you prefer)↗2 cups
(15 ounce) can diced tomatoes1
undrained
(15 ounce) crushed tomatoes1
(15 ounce) can white beans↗1
undrained
(15 ounce) can Italian cut green beans↗1
drained (the flat ones)
salt and pepper
sweet basil (ground kind)↗1 teaspoon
(15 ounce) can garbanzo beans↗1
drained
(8 ounce) package wide egg noodles, cooked (use half)↗1
dash grated parmesan cheese (to garnish)1
bread sticks to serve with soup

Step-by-step instructions

1
Add olive oil to hot dutch oven.
2
Add garlic and crushed red pepper flakes and stir.
3
Add onions, carrots, celery, and zucchini.
4
Cook 10 minutes.
5
Then add the stock, both cans of tomatoes, beans, garbanzo beans, drained green beans.
6
Cook until bubbles and season with salt and pepper.
7
Simmer for another 5 minutes.
8
Take off heat and stir in basil.
9
Stir in cooked noodles.
10
Ladle sooup into bowls and serve with grated cheese and bread sticks.

Source: food.com

Original recipe ↗

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