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Fresh Vegetable Soup Recipe

Ingredients
  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 5 cloves garlic, minced
  • 2 cups chopped celery (4 stalks)
  • 1 cut green beans, (1/2 lb) (2 cup 2 inch )
  • 1 1/2 cups fresh corn kernels (3 ears)
  • 1 cup thinly sliced carrot
  • 1 zucchini, halved lengthwise and sliced (1 Cup) (medium)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 4 - 14 1/4 ounce cans fat-free beef broth
  • 1 - 15 ounce can kidney beans, drained
  • 4 cups chopped seeded tomato
  • 2/3 cup uncooked elbow macaroni (3 ounces)
  • 1 - 8 ounce can no-salt-added tomato sauce
  • 2 cups shredded green cabbage
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1 cup grated Parmesan cheese
Directions
Heat oil in a stockpot over medium-high heat. Add onion and garlic; sauté 2 minutes. Stir in celery and next 9 ingredients (celery through kidney beans). Bring to a boil; cover, reduce heat, and simmer 30 minutes. Add tomato, macaroni, and tomato sauce. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until pasta is done. Add cabbage, salt, and pepper; cook 5 minutes or until cabbage wilts. Serve with cheese. Refrigerate any remaining soup in an airtight container for up to one week, or freeze for up to 3 months.
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