Minestrone soup

6 carrots, chopped
2 tbsp olive oil
1 large sweet onion
4 stalks celery
2 zucchini, quartered and sliced
28 oz can of stewed tomatoes
28 oz can of crushed tomatoes
2 cups shredded cabbage
4 tbsp fresh parsley
2-3 garlic cloves
40.5 oz can white or light red kidney beans
48 oz chicken broth (can substitute vegetable stock for vegetarian entree)
3 cups cooked macaroni
salt and pepper to taste

Chop vegetables. Saute onions, carrots, and celery in 2 tbsp olive oil for 5 minutes. Add garlic and zucchini and saute 5 more minutes. Transfer to pot and add rest of ingredients, except pasta. Bring to boil. Simmer for at least an hour and half or longer. Can finish cooking in a crock pot as well. Add uncooked pasta in last 10 minutes of cooking (too long and the noodles will get soggy).

Serving Size: makes 24 one-cup servings