1/4 c. olive oil
1 clove garlic
1/2 chopped onion
2 stalks celery with leaves
1 (16 oz.) can tomatoes, undrained
3 beef bouillon cubes
1 c. chopped cabbage
2 c. diced potatoes
1 pkg. (10 oz.) frozen peas
2 med. carrots, sliced
2 tbsp. parsley
2 tsp. salt
1/2 tsp. pepper
1 tsp. marjoram
1/4 tsp. rosemary
1 c. uncooked macaroni
3-4 sm. diced zucchini
1 (16 oz.) can kidney beans

Saute garlic, onion and celery (diced) in oil. Add carrots, tomatoes, bouillon, potatoes, cabbage, parsley, salt and pepper, herbs and 6 cups water. Bring to boil. Simmer 40 minutes. Add remaining ingredients. Bring to a boil. Simmer 20 minutes. If you don't tell your children the vegetable details this soup will be a family favorite!