Creamy Vegetable Soup

1 10 oz. can condensed beef broth                                               1 ½ cups sliced zucchini

1 cup thinly sliced carrots                                                                 1 ½ tsp. Italian seasoning

1 9 oz. package frozen green beans                                             ¼ tsp. garlic powder

1 ½ cups small pasta shells, uncooked                                     ¼ tsp. pepper

1 10 oz. can tomato soup                                                                  1 ½ cups shredded Provolone cheese

6 oz. tomato paste                                                                                ¼ cup grated Parmesan cheese

3 cups milk

Place beef broth, carrots and frozen beans in a 4 qt. Dutch oven. Bring to a boil; reduce heat; cover and simmer until vegetables are tender, about 10 minutes. Meanwhile, cook pasta according to package directions, rinse and drain. Add shells, tomato soup, tomato paste, milk, zucchini and seasonings to broth mixture. Bring to a boil; reduce heat; cover and simmer 10 minutes. Remove from heat and stir in cheeses until melted. If necessary, return to low heat (do not boil) and finish melting cheese.  Yield: 11 cups

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