Macaroni Vegetable Soup

1 medium zucchini, julienned
1/2 cup finely chopped onion
1 medium carrot, halved and thinly sliced
1 tablespoon butter
2 cans (14-1/2 ounces each) chicken broth
1 cup tomato or vegetable juice
1/2 cup uncooked elbow macaroni
1/8 to 1/4 teaspoon cayenne pepper
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1/2 cup frozen corn

In a large saucepan, saute the zucchini, onion and carrot in butter until tender. Add broth and tomato juice.

Bring to a boil; stir in macaroni and cayenne. Cook for 10 minutes or until macaroni is tender. Stir in beans and corn; heat through. Makes 8 servings (2 quarts).