Fresh Vegetable Soup
Author: 
 
Ingredients
  • 2 Tablespoons olive oil
  • 2 cups chopped onion
  • 5 cloves garlic, minced
  • 2 cups chopped celery
  • 2 cups (2-inch) cut green beans, about ½ pound
  • 1-1/2 cups fresh corn kernels (I didn't have fresh corn so used a 15 ounce can whole kernel corn, drained)
  • 1 cup thinly sliced carrots
  • 1 medium zucchini, halved lengthwise and sliced (about 1 cup)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 4 cans (14-1/2 ounces each) beef broth
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 4 cups chopped seeded tomatoes
  • ⅔ cup elbow macaroni
  • 1 can (8-ounces) tomato sauce
  • 2 cups thinly sliced green cabbage
  • ¾ teaspoon salt
  • ¾ teaspoon pepper
  • For garnish- grated Parmesan cheese, optional
Instructions
  1. Heat oil in a stockpot or Dutch oven over medium-high heat. Add onion and sauté for 2 minutes; add garlic and sauté another minute. Stir in celery and next 9 ingredients (celery through kidney beans); bring to a boil. Cover pan, reduce heat, and simmer for 30 minutes.
  2. Add tomatoes, macaroni, and tomato sauce. Bring to a boil; cover and simmer for about 12-15 minutes or until macaroni is just tender. Add cabbage, salt, and pepper, and cook another 5 minutes or until cabbage wilts. Ladle into soup bowls and sprinkle each serving with some grated Parmesan cheese, if desired. Makes 8 servings, about 2 cups each.
Recipe by The Culinary Cellar at https://theculinarycellar.com/more-snow-more-soup/