3 tbsp. olive oil
1 c. diced onion
1 c. diced carrots
1 c. diced celery
1 c. unpeeled diced potatoes
2 c. diced zucchini
1 c. green beans cut into 1 inch pieces
3 c. shredded cabbage
6 c. beef broth
1 (8 1/4 oz.) can tomatoes
1 (8 oz.) can white cannellini beans
1/2 c. sm.-shell pasta

In a large stock pot, over medium heat, heat oil. Add onion and cook until transparent. Add carrots and cook 2-3 minutes, stirring occasionally. Add celery, potatoes, zucchini and green beans separately, cooking 2-3 minutes for each. Add cabbage and cook 5 minutes. Add broth and tomatoes with juice, cover and heat to boiling. Reduce to low and simmer 1 1/2 - 2 hours. Add beans and pasta, cooking 15 minutes more or until pasta is tender. Serves 8.