Minestrone Soup (Italian Vegetable Soup)

• 4 cups low sodium chicken broth
• 1 (14 1/2 ounce) peeled canned Italian tomatoes
• 1 small onion, chopped
• 1 stalk celery (cut into 1 in. pieces)
• 2 tablespoons chopped parsley
• 1/2 teaspoon oregano
• 1 dash pepper
• 1 garlic clove
• 1 cup canned chick-peas, rinsed and drained
• 1/2 cup cubed zucchini
• 1/2 cup fresh peas or 1/2 cup defrosted frozen peas
• 1/2 cup diced carrot
• 1/2 cup chopped cabbage
• 1 cup uncooked pasta

1. In a dutch oven combine broth, tomatoes, onion, celery, parsley, oregano, pepper, and garlic. Simmer, stirring occasionally for 20-30 minutes.
2. Add all other ingredients and continue to cook until all vegetables are tender.
3. Thirty minutes before serving, Add uncooked pasta.
4. **Serve with grated parmesan cheese**.

chicken broth, italian tomatoes, onion, celery, parsley, oregano, pepper, garlic, chickpeas, zucchini, fresh peas, carrot, cabbage, pasta

Taken from www.food.com/recipe/minestrone-soup-italian-vegetable-soup-197582 (may not work)