2 tbsp. butter
2 cups chopped onions
1 tsp. minced garlic
1 (28 oz.) can tomatoes, strained, seeded, chopped
1 cup thinly sliced carrots
1 cup thinly sliced celery
3 cups chicken broth (or half chicken & half beef)
1 cup fresh green beans, washed and cut into 1-inch pieces
1 1/2 cups diced zucchini or yellow squash
1 1/2 cups Chinese cabbage or bok choy, julienned
1/4 cup small pasta
1 to 2 tbsp. fresh herbs (oregano, basil or parsley), chopped (or 1 tbsp. fresh parsley mixed with 1 1/2 tsp. dried herbs)
salt and pepper, to taste

In large saucepan, heat butter and cook onions until wilted (5 to 10 minutes). Add garlic, cook for 30 seconds. Add tomatoes, carrots, celery and broth. Bring to boil, reduce heat and cook gently for 5 to 8 minutes.

Add green beans, squash, cabbage and pasta; cook until tender (8 to 10 minutes). Stir in herbs; season with salt and pepper.

Makes about 3-quarts (6 to 8 servings).