2 cups coarsely chopped onions
1 cup sliced celery (or more)
1/4 c minced fresh parsley
3 garlic cloves, minced
1/4 c vegetable oil
5 (15 oz.) cans vegetable broth
1 (15 oz) can crushed or diced tomatoes
1 (8 0z) can tomato sauce or tomato paste
2 cups coarsely chopped cabbage
1 c chopped carrots (or more)
2 tablespoons Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. sliced zucchini
1 c fresh green beans (sliced)
1 can kidney beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 cup uncooked pasta (I used large rings)
Saute the onions, celery, parsley and garlic in oil until tender. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, and seasonings. Bring to a boil. Reduce heat, cover and simmer for one hour. Add zucchini and beans.
I cooked the pasta in a separate pan according to directions, but you could just cook it in the soup if you have enough liquid.
Optional: Top each serving with grated Parmesan cheese.