VEGETARIAN MINESTRONE SOUP

Yield: 10 servings

1 tbsp Olive oil
1 cup Onion, thinly sliced
6 ea Garlic cloves, minced
1 cup Carrots, diced
1 cup Celery, diced
2 med Zucchini, diced
3 cup Cabbage, shredded
2 tsp Oregano
1 1/2 tbsp Basil
2 tsp Salt
1/2 tsp Black pepper
6 cup Vegetable broth
28 oz Can tomatoes with juice
1 1/2 cup Canned cannelini beans, rinsed & drained
2 cup Water
1 cup Elbow macaroni

Heat oil in a large pot over med heat. Add onion and garlic, and saute until soft. Add carrots and cerely and cook for 5 mins.

Add zucchini, stir well, and cook 2-3 mins.

Add cabbage and cook 5 mins more.

Add oregano, basil, salt, and pepper. Cook 2 more mins. Add broth and tomatoes, lower heat, and cook for 2 to 2 1/2 hours, uncovered.

Add canned beans and water. Continue cooking for 15-20 mins.

Cook elbows or ditalini in boiling salted water for 8-10 mins, or until done. Add drained pasta to soup and stir well. Serve.