2 tbsp. olive or vegetable oil
1 1/2 c. coarsely chopped onion
1 c. thin sliced carrots
1 c. thin sliced celery
2 tsp. minced fresh garlic
4 c. cubed zucchini
2 (35 oz.) cans Italian plum tomatoes, undrained
2 (13 oz.) cans chicken broth or 3 1/2 c. water
2 tsp. dried basil
1/2 tsp. oregano
3 c. thin-sliced cabbage
1 (20 oz.) can chick peas, drained
1 (20 oz.) can red kidney beans, drained
2 c. green beans, cut into 1-inch pieces
1/2 c. uncooked elbow macaroni
Salt to taste
Pepper to taste
Grated Parmesan cheese to taste

In 8-quart pot, heat oil over moderate heat. Add onion, carrots, celery, and garlic and cook 3 to 5 minutes, stirring occasionally. Stir in zucchini, tomatoes, broth, basil, and oregano. Cover, reduce heat to low, and simmer about 40 minutes, stirring occasionally. Add cabbage, chick peas, kidney beans, green beans, and macaroni.

Simmer about 15 minutes until cabbage and macaroni are tender. Season with salt and pepper. Serve with grated cheese. Makes about 15 cups very thick soup; add extra water or broth if you like it thinner.