Hearty Meatless Minestrone

• 1 large onion, chopped
• 3 tablespoons olive oil
• 2 celery ribs, chopped
• 2 medium carrots, chopped
• 1 cup chopped cabbage
• 1 medium green pepper, chopped
• 1 medium zucchini, chopped
• 6 garlic cloves, minced
• 3-1/2 cups water
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (15 ounces) tomato puree
• 1 can (8 ounces) tomato sauce
• 3 tablespoons dried parsley flakes
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1/2 cup small pasta shells
• Fresh basil leaves and shaved Parmesan cheese, optional

1. In a Dutch oven, saute onion in oil for 2 minutes. Add the celery, carrots, cabbage, green pepper, zucchini and garlic; saute 3 minutes longer. Stir in the water, tomatoes, beans, tomato puree, tomato sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
2. Stir in pasta; cook 12-15 minutes longer or until tender. Garnish each serving with basil and cheese if desired.

onion, olive oil, celery, carrots, cabbage, green pepper, zucchini, garlic, water, tomatoes, garbanzo beans, tomato puree, tomato sauce, parsley flakes, basil, oregano, salt, pepper, cayenne pepper, pasta shells, fresh basil

Taken from www.tasteofhome.com/recipes/hearty-meatless-minestrone/ (may not work)