2 tbsp. olive or vegetable oil
1 1/2 c. coarsely chopped onion
1 c. celery, thin sliced
1 c. carrots, thin sliced
1 c. chopped green pepper
2 tsp. minced garlic
4 c. cubed zucchini
1 (35 oz.) can Italian plus tomatoes, undrained
2 (13 oz.) cans chicken broth or make with bouillon cubes
2 tsp. dried basil
1/2 tsp. dried oregano
3 c. thin sliced cabbage
1 (20 oz.) can chick peas, drained
1 (20 oz.) can kidney beans, drained
8 oz. green beans
1/2 c. macaroni, uncooked

Heat oil in large saucepan. Add onion, celery, green pepper, carrots, and garlic. Cook 3-5 minutes. Stir in zucchini, tomatoes, broth, basil, oregano. Cover pot, reduce heat, and simmer 40 minutes. Add cabbage, chick peas, kidney beans, green beans, macaroni, and simmer about 15 minutes. Season with salt and pepper. Garnish with parsley. Serve with grated Parmesan. Makes 15 cups.