6 c. chicken broth
2 c. water
1 1/2 c. V-8 Juice
1 c. garbanzo beans
1 (15 oz.) can kidney beans
1 c. carrots, thinly sliced
1 c. celery, chopped
1/2 med. sized cabbage, thinly sliced
1 tsp. dried basil
2 to 3 zucchini, sliced
6 to 8 scallions (tops included)
1/2 c. fresh parsley, minced
1 c. elbow macaroni or sm. shell pasta
2 c. cooked chicken, diced
2 cloves garlic, minced
Juice of 1 lemon
Salt and pepper to taste
Grated Romano cheese

Combine first 8 ingredients in a large soup kettle. Mix well and bring to a boil. Reduce heat, cover, and simmer 1 1/2 hours. Add all remaining ingredients, except Romano cheese. Simmer 20 minutes longer or until pasta is cooked. Taste and correct seasonings. Ladle into large soup bowls and sprinkle with Romano cheese and more lemon juice. Serve immediately.

Serves 6.