Italian Vegetable Soup

I got this one from the Taste of Home.  It is delish and easy 

Italian Vegetable Soup

2 medium carrots, diced

1 small onion, chopped

1 T olive oil

2 garlic cloves, minced

2 cans (14-1/2 ounces each) beef broth

1 can (14-1/2 ounces) diced tomatoes, undrained

2 cups water

1 small zucchini, diced

1 t dried basil

1 t salt

1/2 t dried oregano

1/4 t pepper

2 to 3 drops hot pepper sauce

1 can (16 ounces) kidney beans, rinsed and drained

1 cup chopped fresh spinach

3/4 c uncooked elbow macaroni

2 T minced fresh parsley

1/2 cup parmesan cheese

1 In a dutch oven, saute onions and carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, water, zucchini, basil, salt, oregano, pepper, and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

2 Stir in the kidney beans, spinach, macaroni and parsley. Cover and cook 15 minutes longer or until macaroni is tender. Garnish with cheese.

** If you are married to a meat eater like me, you could also add 1 lbs cooked ground beef. Makes for a heartier soup.