Source: dLife

A delicious soup blend of vegetables, beans, and noodles.

Servings

1 tbsp extra virgin olive oil
2 tsp crushed garlic
1 yellow onion , chopped (or spanish onion)
0.5 cup fresh chopped celery (include leaves)
4 cup fat free unsalted beef broth
14.5 oz canned, crushed tomatoes
2 medium carrots , peeled, halved lengthwise, and sliced 1/4-inch thick
2 cup red cabbage, shredded
2.5 tsp italian seasoning
0.5 oz Bouillon, beef, powdered, packet
0.25 tsp black pepper
2 medium zucchini , quartered lengthwise and sliced 1/4-inch thick
4 oz Pasta, macaroni, semolina, elbow, dry
16 oz unsalted canned navy beans , drained (or cannelloni beans)
3 tbsp chopped parsley
0.33 cup Cheese, parmesan, fresh, grated

1 Pour olive oil in a 4-quart pot, and preheat over medium-high heat.
2 Then stir in the garlic, onion, and celery, and stir-fry for about 3 minutes.
3 Add the broth, undrained tomatoes, carrots, cabbage, Italian seasoning, bouillon granules, and pepper, and then bring to a boil, stirring occasionally.
4 Lower heat, cover, and let simmer for 12 minutes.
5 Mix in the zucchini, macaroni, and beans and bring to a boil. Then reduce the heat to low, cover, and let simmer for about 8 minutes.
6 Remove from heat, and then stir in the parsley.
7 Ladle into individual serving bowls, and top each with a rounded teaspoon of Parmesan cheese.