2 large carrots, peeled and diced
2 celery ribs, chopped
1 onion, chopped
2 TBS olive oil or butter
2 garlic cloves, minced
1 tsp salt
32 ounces chicken or vegetable broth
1 16 oz. can of diced tomatoes
1 16 oz. can white beans or kidney beans, rinsed and drained
2 cups chopped cabbage
1 tsp dried basil
1 TBS fresh chopped parsley
1 tsp dried oregano
1/2 tsp pepper
1 cup uncooked elbow macaroni
grated Parmesan cheese
In a large saucepan, saute the carrots, celery and onion in oil or butter until tender.
Add garlic and salt; cook 1 minute longer. Stir in the broth, tomatoes, beans, cabbage, basil, parsley, oregano and pepper.
Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Add the uncooked pasta and cook until the pasta is done about 12 minutes, serve right away.
(If you want to make this ahead, cook the pasta separately, and add it at the time you reheat the soup.)
Ladle into bowls and garnish with cheese.