4 tbsp. olive oil
1 lg. onion, coarsely chopped
1 stalk celery, coarsely chopped
2 lg. carrots, peeled and chopped
4 lg. cloves garlic, crushed
1/4 c. chopped parsley
2 zucchini, diced
1/2 sm. head green cabbage, chopped (about 3/4 lb.)
16 oz. can whole tomatoes, undrained and chopped
3/4 c. chopped fresh spinach
4 c. beef broth
1 potato, peeled and diced
1/2 c. elbow macaroni
Salt and pepper to taste
1/2 to 1 c. fresh grated Parmesan cheese
Additional Parmesan cheese for serving

Heat olive oil in soup pot. Saute onion, celery, carrots, garlic and parsley over moderate heat for 10 minutes, until soft but not brown. Add zucchini, cabbage, tomatoes with their juice, and spinach. Cover and simmer 10 minutes. Add broth, potato and macaroni. Simmer uncovered for 20 minutes or until potatoes and cabbage are tender. Season with salt and pepper.

May be refrigerated up to 4 days.

May be frozen.

Reheat before serving and stir in Parmesan cheese to taste. Stir until melted and adjust seasonings. Pass additional cheese. Serves 8.

Get a fresh loaf of bread, serve with herb butter (see following recipe).

HERB BUTTER:

1/4 lb. (1 stick) unsalted butter, at room temp.
1 tbsp. lemon juice
1 sm. clove garlic, crushed
1 tbsp. chopped parsley
1/4 tsp. dried thyme
1/4 tsp. dried tarragon
1/4 tsp. dried basil
1/4 tsp. caraway seeds
1/4 tsp. salt

In small bowl or food processor with metal blade, mix all ingredients together. Refrigerate until ready to serve.

May be refrigerated for several days.

May be frozen.

Remove from refrigerator 30 minutes before serving. Makes 1/2 cup.