This is a really good vegetarian soup that you can individualize to your liking. Just add or subtract the veggies you like or dislike. The soup freezes well in smaller batches for up to 3 months.
Heat olive oil in a stockpot over medium-high heat. Add the onion and garlic, and saute for 2 minutes. Add the celery and next 9 ingredients (through zucchini) and bring to a boil; cover, reduce heat, and simmer for 30 minutes.
Add the tomato, macaroni and tomato sauce. Bring to a boil; cover reduce heat and simmer for 20 minutes or until pasta is done.
Add the cabbage, salt and pepper and cook for 5 minutes or until the cabbage wilts. Ladle soup into warm bowl and top with grated cheese.
Makes about 8 servings of 2 cups each.
2 T. olive oil
2 cups chopped onions
5 garlic cloves, minced
2 cups chopped celery
2 cups (2 inch) cut green beans (about 1/4 pound)
1 1/2 cups fresh corn kernels (about 3 ears)
1 cup thinly sliced carrot
1 T. chopped fresh basil
1 T. chopped fresh oregano
1 T. chopped fresh rosemary
4 (14 oz.) cans fat-free, less-sodium beef broth
1 (15 oz.) can kidney beans, drained
1 medium zucchini, halved lengthwise and sliced (about 1 cup)
4 cups chopped, seeded tomato (about 2 pounds)
1 cup uncooked elbow macaroni
1 (8 oz.) can no-salt-added tomato sauce
2 cups shredded green cabbage
3/4 tsp. salt
3/4 tsp. black pepper
1 cup (4 oz.) grated Asiago or Parmesan cheese