Vegetable Soup

• 2 Tbsp. olive oil
• 2 c. chopped onion
• 5 cloves garlic, minced
• 1/2 lb. green beans, fresh or frozen
• 1 1/2 c. corn, fresh or frozen
• 1 c. sliced carrot
• 1 med. zucchini, chopped
• 1 tsp. each of basil, oregano, and rosemary
• 4 c. broth, any combination of beef, chicken, and vegetable
• 1- 15 oz. can Great Northern beans
• 4 c. chopped tomato
• 3 oz. alphabet pasta
• 8 oz. tomato sauce
• 2 c. shredded green cabbage
• 3/4 tsp. salt
• 3/4 tsp. black pepper
• grated parmesan cheese

1. Heat oil in stockpot and saute onion and garlic for 2 minutes.
2. Stir in vegetables and seasonings, broth and drained beans.
3. Bring to a boil.
4. Cover and reduce heat; simmer 30 minutes.
5. Add tomato, pasta, and tomato sauce and simmer until pasta is done.
6. Add cabbage (optional), salt, and pepper.
7. Cook 5 minutes or until cabbage wilts.
8. Serve in bowls with parmesan cheese sprinkled on top of soup.

olive oil, onion, garlic, green beans, corn, carrot, zucchini, basil, broth, can great northern beans, tomato, alphabet pasta, tomato sauce, green cabbage, salt, black pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=21392 (may not work)