2 tbsp. butter
2 c. chopped onions
1 tsp. minced garlic
28 oz. can tomatoes, strained, seeds removed, chopped
1 c. carrots, thinly sliced
1 c. celery, thinly sliced
1 c. turnips, thinly sliced
8 c. broth, half beef, half chicken
1 c. green beans, cut into 1 1/2 inch pieces
1 1/2 c. zucchini diced
1 1/2 c. Chinese cabbage, chopped
1/4 c. small pasta
2 tbsp. fresh herbs (oregano, basil or parsley)
Salt and pepper

Heat butter and cook onions until wilted (5 to 10 minutes). Add garlic. Cook for 30 seconds. Add tomatoes, carrots, celery, turnips and broth. Bring to a boil, reduce heat and cook gently for 5 to 8 minutes. Add beans, squash, cabbage and pasta; cook until tender (8 to 10 minutes). Stir in herbs. Season with salt and pepper.