Fresh-Vegetable Soup

Ingredients

• 57 ounce beef broth fat-free canned
• 0.8 teaspoon pepper black
• 15 ounce kidney beans drained canned
• 1 cup carrots thinly sliced
• 2 cups celery chopped ( 4 stalks)
• 1 teaspoon basil dried
• 1 teaspoon rosemary dried
• 3 ounces elbow macaroni uncooked
• 1.5 cups corn kernels fresh ( 3 ears)
• 5  garlic cloves minced
• 2 cups cut green beans (2-inch) ()
• 2 cups cabbage shredded green
• 2 tablespoons olive oil 
• 2 cups onion chopped
• 1 teaspoon oregano dried
• 1 cup parmesan cheese grated
• 0.8 teaspoon salt 
• 4 cups tomatoes seeded chopped
• 8 ounce no-salt-added tomato sauce canned
• 1 cup zucchini halved lengthwise sliced

Equipment

• pot

Directions

1. Heat oil in a stockpot over medium-high heat.
2. Add onion and garlic; saut 2 minutes. Stir in celery and next 9 ingredients (celery through kidney beans). Bring to a boil; cover, reduce heat, and simmer 30 minutes.
3. Add tomato, macaroni, and tomato sauce. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until pasta is done.
4. Add cabbage, salt, and pepper; cook 5 minutes or until cabbage wilts.
5. Serve with cheese.
6. Note: Refrigerate any remaining soup in an airtight container for up to one week, or freeze for up to 3 months.