3 tbsp. olive oil
1 lg. onion, chopped
6 lg. fresh mushrooms, sliced
3 cloves garlic, chopped
1 tbsp. fresh basil or 1 1/2 tsp. dried basil
1 tsp. fresh oregano or 1/2 tsp. dried oregano
1 tsp. fresh parsley
5 c. water
1 can (20 oz.) mixed vegetable juice cocktail
4 carrots, thinly sliced
2 zucchini, sliced
1/2 sm. head cabbage, shredded
1/2 c. elbow macaroni

In a 6 quart saucepan heat olive oil over medium heat. Add onion, mushrooms, garlic, basil, oregano and parsley. Saute for several minutes. Add water and vegetable juice cocktail. Bring to a boil over medium-high heat. Add carrots, zucchini, cabbage and macaroni. Cook just until vegetables and macaroni are tender. Makes 8 servings.