Garlic Vegetable Soup

Ingredients

• 0.3 medium head cabbage shredded
• 29 ounce tomatoes diced peeled canned
• 2  carrots chopped
• 2 stalks celery chopped
• 6 cups chicken broth 
• 1 cup elbow macaroni 
• 3 cloves garlic minced
• 0.5 teaspoon ground pepper black
• 2 tablespoons olive oil 
• 3.5 cups water 

Equipment

• pot

Directions

1. Heat the oil in a large pot over medium heat.
2. Saute the carrots, celery and cabbage in the oil for about 8 minutes, stirring well.
3. Raise heat to high and pour in the broth, tomatoes and water. Bring to a boil, reduce heat to low, cover and simmer for 1 hour.
4. Remove lid, stir in macaroni and heat for 5 minutes, or until macaroni is tender.
5. Remove from heat and stir in the garlic and ground black pepper.