Fresh-Vegetable Soup

• 2 tablespoons olive oil
• 2 cups chopped onion
• 5 garlic cloves, minced
• 2 cups chopped celery (about 4 stalks)
• 2 cups (2-inch) cut green beans (about 1/2 pound)
• 1 1/2 cups fresh corn kernels (about 3 ears)
• 1 cup thinly sliced carrot
• 1 medium zucchini, halved lengthwise and sliced (about 1 cup)
• 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 (about 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

1. Heat oil in a stockpot over medium-high heat. Add onion and garlic; saute 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.
2. Note: Refrigerate any remaining soup in an airtight container for up to one week, or freeze for up to 3 months.

olive oil, onion, garlic, celery, green beans, corn kernels, carrot, zucchini, basil, oregano, rosemary, beef broth, kidney beans, tomato, elbow macaroni, salt, green cabbage, salt, black pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/fresh-vegetable-soup (may not work)