2 tbsp. olive oil
1 to 2 cloves garlic, chopped
1 large diced onion
2 cups diced potatoes
1 cup diced celery
1 cup diced carrots
1 cup sliced zucchini
1 cup green beans
2 cups shredded cabbage
4 cups beef or chicken broth
2 cups peeled tomatoes
1 can cannellini or great northern beans
8 oz. small shell pasta
chopped parsley and basil
fresh ground pepper

Saute garlic and onion. Add potatoes, celery, carrots and stir a few minutes. Add broth and 2 cups of water, bring to boil then add peeled tomatoes. Cook for about 10 minutes, then add zucchini, green beans and cabbage, bring to boil.

Add parsley, basil and beans, let simmer until vegetables are almost ready. Bring to boil, add pepper and salt to taste. Add dried shell pasta. Cook 8 to 10 minutes. Let stand 5 minutes before serving. Sprinkle grated cheese on each serving.

Makes 6 servings.