Source: dLife

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

Servings

1.0
1 tbsp  extra virgin olive oil 2.0
2 tsp  crushed garlic 1.0
1 each  yellow onion 0.5
0 1/2 cup  fresh chopped celery 4.0
4 cup  fat free unsalted beef broth 14.5
14 1/2 oz  canned, crushed tomatoes 2.0
2 each  medium carrots 2.0
2 cup  red cabbage, shredded 2.5
2 1/2 tsp  italian seasoning 0.5
0 1/2 oz  Bouillon, beef, powdered, packet 0.25
0 1/4 tsp  black pepper 2.0
2 each  medium zucchini 4.0
4 oz  Pasta, macaroni, semolina, elbow, dry 16.0
16 oz  unsalted canned navy beans 3.0
3 tbsp  chopped parsley 0.3333
0.3333 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.