Yummy Vegetable Soup

This recipe came by way of my Mom and is from Cooking Light, April 1999. I made it and served with french bread and salad. I also served (gluten free) cocktail meatballs (for the people who need meat with dinner). It was a big, big hit!

Ingredients
2 tablespoons olive oil
2 cups chopped onion
5 garlic cloves, minced (I used about a teaspoon of minced pre-packaged garlic.)
2 cups chopped celery (4-5 stalks)
2 cups (2-inch) cut green beans (about 1/2 pound)
1 1/2 cups fresh corn kernels-about three ears (fresh corn wasn't available so I used frozen kernel corn)
1 cup thinly sliced carrot
1 medium zucchini, halved lengthwise and sliced (1 cup)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
4 (14 1/4 ounce) cans fat-free beef broth (oops! I used low sodium, gluten free chicken broth)
1 (15 ounce) can kidney beans, drained
4 cups chopped, seeded tomato
2/3 cup uncooked elbow macaroni (about 3 ounces) NOTE: I did not add pasta.
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 (I completely forgot about this! oops)

Preparation
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.

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

yield: 8 servings (serving size: 2 cups soup and 2 tablespoons cheese)