1 tbsp. olive oil
1 lg. onion, chopped (1 c.)
2 cloves garlic, crushed
3 (14 1/2 oz.) cans chicken broth
1 (28 oz.) can crushed tomatoes
1/2 c. dry sherry or additional chicken broth
2 c. green cabbage, chopped
3 med. carrots, sliced (1 c.)
2 tbsp. parsley, chopped
1/2 tsp. basil leaves
1/4 tsp. oregano leaves
1/4 tsp. salt
1/4 tsp. thyme leaves
1/8 tsp. black pepper
1/2 c. sm. macaroni
1 c. broccoli stems and flowerets
1 sm. zucchini, sliced
1 (15 oz.) can kidney beans or chick peas

In a slow cooker or Dutch oven, heat oil, add onions and garlic, cook until tender, about 5 minutes. Stir in chicken broth, tomatoes, sherry, cabbage, carrots, parsley, basil, oregano, thyme, salt and pepper and 1 cup of water. Bring to a boil, then reduce heat to low. Add broccoli and zucchini and simmer 2-3 hours or until vegetables are tender. Last 10-15 minutes, add beans and macaroni. Cook until pasta is tender. Makes about 8 servings.