4 cans (13 3/4 oz. each) beef broth (7 c.)
2 cans (10 1/2 oz.) cannelini beans
1 lg. Idaho potato, pared and diced (1 1/2 c.)
2 med. sized carrots, pared and sliced (1 c.)
2 stalks celery, sliced (1 1/2 c.)
1 c. shredded green cabbage
1 med. sized onion, chopped (1/2 c.)
2 cloves garlic, minced
1/2 c. chopped green pepper
1 tbsp. vegetable oil
3 sm. zucchini, cubed (1 1/2 c.)
1 c. green beans, sliced into 2 inch lengths
1/2 lb. spinach, chopped (2 c.)
2 ripe tomatoes, chopped or 1 can (8 oz.) tomato sauce
1/2 c. small shell macaroni
1/2 tsp. leaf oregano, rosemary, or basil crumbled
1 tsp. salt
1/2 tsp. pepper
Grated Parmesan cheese

Bring beef broth to boiling in large kettle or dutch oven. Add beans, potato, carrots, celery and cabbage. Lower heat; simmer 15 minutes. Saute onion, garlic and green pepper in oil in a small skillet until soft; add to the kettle. Continue cooking for 15 minutes; add zucchini, green beans, spinach, tomatoes, and macaroni. Turn up the heat and cook for 20 minutes longer. Add herb of your choice, salt and pepper. Serve with Parmesan cheese to sprinkle over the top.