2 Tablespoons olive oil
1 garlic clove, sliced
3 onions, sliced
3-5 carrots, sliced
1 zucchini, sliced, diced, or cubed (personal preference)
1/2 lb green beans, 1-inch pieces
1/2 head cabbage, shredded (cheat and buy it already done!)
1 (16 oz) can tomatoes, or 1 cup tomato sauce, or 1 quart HOMEMADE Stewed Tomatoes
1 1/2 cups chicken broth
4 cups water
1 can white beans of choice (or 2 cups cooked)
1 teaspoon salt
1 teaspoon basil leaves
1/2 teaspoon ground sage
1/4 teaspoon pepper
1 cup elbow macaroni
Grated Parmesan Cheese
In a large saucepan, heat the olive oil and add the garlic, onions, carrots, zucchini, green beans, and cabbage. Do it one by one as you chop them. Stir to coat the vegetables with oil and cook 3 minutes.
Add the tomatoes or sauce, chicken broth, and water to the pot, breaking up the tomatoes as you do so. Bring to a boil, lower heat and simmer partially covered for at least 30 minutes. Add the white beans and simmer 10 minutes more. Season with salt and pepper (to taste).
Meanwhile, cook the pasta in boiling salted water. When you are ready to serve the soup, put a spoonful of the macaroni in each bowl and spoon the soup over it. Sprinkle with grated cheese.
*Freeze the remaining soup with macaroni separately!