Simmer this soup on the stove (or start it earlier in a slow cooker). Delicious on a Meat Free Monday!
4 medium tomatoes, chopped
2 medium carrots, chopped
2 celery ribs, chopped
1 medium zucchini, halved and sliced
1-1/2 cups shredded cabbage
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) garbanzo beans or chickpeas, rinsed and drained
6 cups reduced-sodium chicken broth (or vegetable broth)
1-1/4 tsp Italian seasoning
1 tsp salt
1/4 tsp pepper
2 cups cooked elbow macaroni
5 tbsp shredded Parmesan cheese
Combine all ingredients in a Dutch oven. Bring to a boil, reduce heat and simmer for 45 minutes to one hour (or until vegetables are tender). Just before serving, stir in macaroni and heat through. Serve with Parmesan cheese.