2 tsp. olive oil
2 c. shredded cabbage
1/2 c. sliced onion
4 garlic cloves, minced
1 1/2 c. canned beef broth
1 c. each chopped tomato & water
1/2 c. each carrot & celery
4 oz. (1/2 c.) cannellini beans
1/2 c. diced zucchini
1 tbsp. fresh basil
1/2 tsp. salt
Dash pepper
1 c. cooked macaroni
1 tbsp. fresh parsley
2 tsp. grated Parmesan

In 3 quart saucepan heat oil over medium heat; add cabbage, onion and garlic. Saute about 10 minutes. Add broth, tomatoes, water, carrots and celery; cook 15-20 minutes. Add beans, zucchini, basil, salt and pepper. Simmer about 15 minutes. Add macaroni and cook until heated; serve sprinkled with parsley and cheese.