1/4 c. oil
1 onion, sliced
2 garlic cloves, minced
2 carrots, sliced
2 celery stalks, sliced
1 leek, sliced
1 (28 oz.) can tomatoes
1 qt. chicken broth
1 tbsp. chopped parsley
2 tsp. basil
1 tsp. oregano
1 tsp. salt
1/4 tsp. pepper
2 cans kidney beans, drained
2 c. shredded cabbage
1 med. sliced zucchini
1/2 c. uncooked shell macaroni
Parmesan cheese

Heat oil in pot. Add onion, garlic, carrots, celery and leek. Saute until onion is tender. Add tomatoes with liquid; break up tomatoes with knife and fork. Stir in broth, parsley, basil, oregano, salt and pepper. Boil and reduce heat. Cover and simmer 20 minutes. Stir in beans and cabbage. Simmer 10 minutes. Stir in zucchini and macaroni. Simmer, uncovered, 10 minutes. Serve with Parmesan cheese.