Vegetable Soup from Cooking Light April 1999

My Mom found this Cooking Light recipe (from their April 1999 issue). It is so flavorful, healthy and has more vegetables than you can imagine.

Yield: 8 servings (serving size is 2 cups and 2 tablespoons of cheese)


Ingredients: 

• 2 tablespoons olive oil
• 2 cups chopped onion
• 5 garlic cloves, minced (or you can use jarred minced garlic)
• 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) - I use frozen when I cannot get fresh.
• 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 (I use gluten free.)
• 1 (15-ounce) can kidney beans, drained
• 4 cups chopped seeded tomato
• 2/3 cup uncooked elbow macaroni (about 3 ounces) omit if you are (a) planning on freezing or (b) gluten free
• 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

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 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 the 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 three months.