4 c. chicken stock
1 med. onion, chopped
3 stalks celery, chopped
2 cloves garlic, chopped
1 leek, chopped, roots & green stems removed
1 (28 oz.) can tomatoes, chopped
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. black pepper
3 c. Chinese (Napa) cabbage, shredded
1 med. zucchini, thinly sliced
2 carrots, grated
1 (8 oz.) can garbanzo beans
1 (15 oz.) can red kidney beans
1 1/2 c. cooked elbow macaroni

In a stock pot, heat stock just to boiling (do not boil); add onion, celery, garlic and leek. Reduce heat to simmer. Cook 1 hour.

Add tomatoes, basil, oregano and pepper; simmer 30 minutes.

Return stock just to boiling (do not boil). Add cabbage, zucchini and carrots; reduce heat and simmer 20 minutes.

Add remaining ingredients and heat through.

Makes 3 1/2 quarts (14 cups).

NOTE: This soup tastes even better the second day and will keep refrigerated for several days.