Vegetarian Soup

• 1/2 head green cabbage, shredded
• 3 carrots, peeled and chopped
• 2 stalks celery, sliced
• 1 large red onion, chopped
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1 Tbsp. olive oil or vegetable oil
• 1 lb. summer squash, chopped
• 2 qt. water
• 1 lb. collard greens, cleaned (stems trimmed)
• 1 (16 oz.) can white beans, drained
• 2 medium tomatoes, chopped
• 1/2 c. pasta bows
• 1/4 c. parsley, chopped
• 2 cloves garlic, minced
• salt and pepper to taste

1. Cook first 6 ingredients in oil 5 minutes over medium heat in Dutch oven.
2. Add squash and water.
3. Bring to boil; reduce heat. Simmer 10 minutes.
4. Add greens, beans and tomatoes.
5. Simmer 10 minutes longer.
6. Increase heat to boiling.
7. Add pasta; cook about 10 minutes until pasta is tender.
8. Add parsley and garlic; simmer 5 minutes.
9. Serve hot.

green cabbage, carrots, stalks celery, red onion, oregano, basil, olive oil, summer squash, water, collard greens, white beans, tomatoes, pasta, parsley, garlic, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=581068 (may not work)