In a large pot add margarine, garlic, yellow and green vegetables. Saut for 5 to 10 minutes. Add water, bouillon cubes, dry onion soup mix, parsley, basil and salt. Cook on medium to low heat for about 15 to 20 minutes, stirring occasionally. Add carrots, beans and tubelline. Cook until pasta is cooked. Adjust seasonings to taste.
From Kids in the Kitchen, a Bradley School-Portsmouth cookbook.More about the Bradley School