2 tbsp. vegetable oil
2 lg. onions, coarsely chopped
2 cloves garlic, finely chopped
4 c. vegetable broth
2 c. water
1 med. zucchini, thinly sliced
1/2 c. uncooked macaroni or other sm. pasta, such as ditalini
2 stalks celery, sliced
1 carrot, thinly sliced
1/2 c. broccoli flowerets
1 tsp. dried rosemary, crumbled
1 tsp. dried basil
1/2 tsp. dried oregano leaves
1/4 tsp. salt
1/4 tsp. dried thyme leaves
1/4 tsp. ground black pepper
1 (28 oz.) can crushed tomatoes
1/2 c. fresh or frozen green peas
1/4 lb. cabbage, coarsely chopped

1. In 5 quart saucepot, heat oil over medium heat. Add onions and garlic and saute until onions are lightly browned.

2. Stir remaining ingredients except for tomatoes, peas and cabbage into onion mixture. Heat to boiling over high heat. Reduce heat to low and simmer 10 minutes or until macaroni is just tender.

3. Stir tomatoes, peas and cabbage into soup and simmer an additional 5 minutes or until cabbage is tender.