1/4 c. olive oil
1 med. onion, sliced
2 garlic cloves, minced
2 carrots, sliced
1 leek, sliced
2 celery stalks, sliced
1 (28 oz.) can Italian plum tomatoes
3 (14 1/2 oz.) cans chicken broth
1 tbsp. chopped fresh parsley
2 tsp. dried basil leaf
1 tsp. dried leaf oregano
1 tsp. salt
1/4 tsp. pepper
2 (15 oz.) cannellini beans or red kidney beans
2 c. shredded cabbage
1 med. zucchini, sliced
1/2 c. uncooked elbow or sm. shell macaroni
Fresh grated Parmesan cheese

Heat olive oil in a 4-quart pot. Add onions, garlic, carrots, celery and leeks. Saute until onion is tender. Add tomatoes with liquid, breaking up tomatoes with a knife and fork. Stir in broth, parsley, basil, oregano, salt and pepper. Bring mixture to a boil, reduce heat.

Cover and simmer for 20 minutes. Stir in beans and cabbage. Simmer 10 minutes longer. Stir in zucchini and macaroni. Simmer uncovered 10 minutes. Serve with Parmesan cheese. Makes 6 (2 cup) servings.