Bring broth to a boil in a soup pot; add macaroni. Cook until al dente; cover and remove from heat. Heat oil in a 12" frying pan. Add onion, garlic and herbs and saute until onions are translucent. Stir in ground beef, breaking it up with a fork, and cook until beef is no longer pink. Break up tomatoes, removing tough stalk ends, and add to meat. Add zucchini and mixed vegetables and simmer for 15 minutes. Add to the broth and macaroni, along with the kidney beans and their liquid. Season with salt, pepper and red wine vinegar to taste. Garnish with Parmesan cheese. Per Serving: Calories: 485, Protein: 27 g, Carbohydrate: 48 g, Fat: 21 g, Saturated Fat: 7 g, Cholesterol: 52 mg, Sodium: 1,561 mg. Fiber: 10 g. Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA From Lin Fields and Carole Walberg