Fresh-Vegetable Soup

Name: Fresh-Vegetable Soup
Ingredients: 2 tablespoons olive oil; 2 cups chopped onion; 5 garlic cloves, minced; 2 cups chopped celery (about 4 stalks); 2 cups (2-inch) cut green beans (about 1/2 pound); 1 1/2 cups fresh corn kernels (about 3 ears); 1 cup thinly sliced carrot; 1 medium zucchini, halved lengthwise and sliced (about 1 cup); 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon dried rosemary; 4 (14 1/4-ounce) cans fat-free beef broth; 1 (15-ounce) can kidney beans, drained; 4 cups chopped seeded tomato; 2/3 cup uncooked elbow macaroni (about 3 ounces); 1 (8-ounce) can no-salt-added tomato sauce; 2 cups shredded green cabbage; 3/4 teaspoon salt; 3/4 teaspoon black pepper; 1 cup grated Parmesan cheese

20 ingredients

2 steps

Ingredients

2 tablespoons olive oil
2 cups chopped onion
5 garlic cloves, minced
2 cups chopped celery (about 4 stalks)
2 cups (2-inch) cut green beans (about 1/2 pound)
1 1/2 cups fresh corn kernels (about 3 ears)
1 cup thinly sliced carrot
1 medium zucchini, halved lengthwise and sliced (about 1 cup)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
4 (14 1/4-ounce) cans fat-free beef broth
1 (15-ounce) can kidney beans, drained
4 cups chopped seeded tomato
2/3 cup uncooked elbow macaroni (about 3 ounces)
1 (8-ounce) can no-salt-added tomato sauce
2 cups shredded green cabbage
3/4 teaspoon salt
3/4 teaspoon black pepper
1 cup grated Parmesan cheese

Directions

1

Heat oil in a stockpot over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in celery and next 9 ingredients (celery through kidney beans). Bring to a boil; cover, reduce heat, and simmer 30 minutes. Add tomato, macaroni, and tomato sauce. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until pasta is done. Add cabbage, salt, and pepper; cook 5 minutes or until cabbage wilts. Serve with cheese.
2

Note: Refrigerate any remaining soup in an airtight container for up to one week, or freeze for up to 3 months.