1 c. chopped onions
1 clove garlic, minced
1 stalk celery, diced coarsely
1/2 c. shredded cabbage
2 med. carrots, diced coarsely
2 med. potatoes, diced
3 c. water
1 (8 oz.) can peas (reserve juice)
1 (16 oz.) can kidney beans (undrained)
1 c. crushed tomatoes
1/2 c. chopped fresh parsley
1/2 tsp. basil
Salt & pepper to taste
1 c. cooked shells or elbows, optional

Dry saute onions, garlic, celery, cabbage and carrots in large soup kettle 5 minutes. Add potatoes, water and reserved juice from canned peas, cover, simmer until vegetables are tender. Add undrained beans, tomatoes, parsley and basil. Season to taste with salt and pepper. Cover and bring to a boil, then reduce heat and simmer for 30 minutes. Add peas and cook an additional 5 minutes. Serve as is or with a cup of cooked shells or elbow pasta.