Serves: 8
Total Calories: 133

2 tablespoons olive oil
2 stalks diced celery
1 large diced carrot
1 medium chopped onion
1 clove minced garlic
1/2 head green sliced cabbage
6 cups water
16 ounces crushed whole tomatoes
2 cubes chicken bouillon
1 1/2 teaspoons salt
1/2 teaspoon dried basil
1/4 teaspoon ground pepper
10 ounces canned drained rinced white kidney beans
1 package frozen italian green beans
1 cut in 1/2" chunks zucchini
1/3 cup medium pasta shell
2 tablespoons chopped parsley
grated Parmesan cheese

Heat oil in large saucepot over medium-high heat. Add celery, carrot, onion, garlic and cabbage. Cook until onion is slightly translucent. Add water, tomatoes, bouillon, salt, basil and pepper. Heat to boiling, reduce heat to low cover and simmer 30 min, until vegetables are crisp tender. Stir in kidney beans, green beans, zucchini and pasta. Return to boiling. Reduce heat to low cover and simmer until pasta is tender, about 10 min. Serve sprinkled with Parmesan cheese and garnish with parsley.

Nutritional Facts:

Serves: 8
Total Calories: 133
Calories from Fat: 51

More Recipes from the Cook'n Italian Cookbook:
Barley Soup
Creamy Potato Soup
Italian Pasta and Bean Soup
Italian Sausage and Lentil Soup
Meatball and Swiss Chard Soup
Minestrone
Onion Soup
Pasta and Chick-Pea Soup
Pasta e Fagioli
Smoked Turkey, Wild Rice, and Mushroom Soup
White Bean Soup
Zucchini Soup
Zuppa Toscana