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Fresh Vegetable Soup Recipe

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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

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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