| | 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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| 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 |
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