Veggie Minestrone

• 1 tablespoon olive oil
• 2 garlic cloves, chopped finely
• 1 large onion, chopped
• 2 large carrots, chopped
• 3 celery ribs, chopped
• 1 cup green cabbage, shredded
• 2 cups chicken broth or 2 cups vegetable broth
• 2 (16 ounce) cans diced tomatoes
• 1 (6 ounce) can tomato paste
• 1 (16 ounce) can corn, drained
• 1 (16 ounce) can green beans, drained
• 1 large zucchini, sliced
• 1 small head of broccoli, separated into small pieces
• 1 (16 ounce) can kidney beans, drained
• 1 (16 ounce) can cannellini beans, drained
• 2 teaspoons oregano
• 1 teaspoon basil
• salt and pepper
• 12 cup uncooked whole wheat elbow macaroni
• grated parmesan cheese

1. In a large pot, saute garlic, onion, carrots, and celery in olive oil over low heat for about 5 minutes.
2. Add in all of the remaining ingredients except the macaroni, cover, and simmer over low heat for 30 minutes.
3. Add pasta and cook additional 10 minutes (or according to time on box).
4. Don't over cook the pasta!
5. Serve with grated parmesan.
6. Enjoy!
7. For Vegetarian use the vegetable broth option.

olive oil, garlic, onion, carrots, celery, green cabbage, chicken broth, tomatoes, tomato paste, corn, green beans, zucchini, head of broccoli, kidney beans, cannellini beans, oregano, basil, salt, whole wheat elbow macaroni, parmesan cheese

Taken from www.food.com/recipe/veggie-minestrone-216558 (may not work)