Minestrone Soup

• 1 tsp. oil
• 1/3 c. diced mushrooms
• 1/3 c. diced onion
• 1/3 c. thinly sliced celery
• 1 to 2 cloves garlic, minced
• 4 c. vegetable broth
• 3 medium tomatoes, peeled and diced or 1 (16 oz.) can tomatoes with liquid, cut into pieces
• 2 small zucchini, thinly sliced
• 1 large carrot, thinly sliced
• 1 c. chopped or shredded cabbage
• 1 (16 oz.) can garbanzo beans, drained
• 1/2 tsp. rosemary or sage
• 1/2 c. elbow macaroni
• freshly grated Parmesan cheese (dry works, too)

1. Saute mushrooms, onion, celery and garlic in oil until vegetables are tender.
2. Add broth, tomatoes, zucchini, carrot, cabbage, garbanzo beans and rosemary.
3. Bring to a boil.
4. Reduce heat; simmer 20 minutes.
5. Add macaroni; simmer 10 minutes. Garnish each serving with Parmesan cheese.
6. Serves 4.

oil, mushrooms, onion, celery, garlic, vegetable broth, tomatoes, zucchini, carrot, cabbage, garbanzo beans, rosemary, elbow macaroni, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=895532 (may not work)