Chicken Minestrone

• 3 cups tomato juice
• 2 cups chicken stock (homemade preferred, or canned low-sodium chicken broth)
• 2 cups water
• 1 (14 1/2 ounce) can whole tomatoes, coarsely chopped, including the juice
• 1 small yellow onion, chopped
• 3 carrots, sliced
• 2 celery ribs, sliced
• 14 cup chopped fresh parsley
• 1 12 teaspoons salt
• 1 -2 garlic clove, minced
• 1 teaspoon dried basil
• 12 teaspoon dried thyme
• 12 teaspoon dried oregano
• fresh ground black pepper
• 2 cups thinly sliced cabbage
• 1 medium zucchini, unpeeled, halved lengthwise, and sliced
• 1 cup fresh green beans, cut in 1-inch pieces
• 34 cup uncooked macaroni (or other small pasta)
• 1 cup shredded cooked chicken
• 1 (15 ounce) can cannellini beans, drained and rinsed
• freshly grated parmesan cheese, for topping

1. In a big soup pot over high heat, combine the tomato juice, stock, water, tomatoes, onions, carrots, celery, parsley, salt, garlic, and seasonings; bring to a boil; decrease heat to med-low and simmer, covered, until the vegetables are tender, about 1 hour 15 minutes.
2. Add in the cabbage, zucchini, green beans, and macaroni; cook, covered, until the macaroni and vegetables are tender, about 20 minutes.
3. Stir in the chicken and cannellini beans; simmer, uncovered, until heated through.
4. Serve topped with parmesan cheese.

tomato juice, chicken, water, tomatoes, yellow onion, carrots, celery, parsley, salt, garlic, basil, thyme, oregano, fresh ground black pepper, cabbage, zucchini, fresh green beans, macaroni, chicken, cannellini beans, parmesan cheese

Taken from www.food.com/recipe/chicken-minestrone-416185 (may not work)