Ingredients
- 1 cup carrots (julienne)
- 1 cup celery (chopped)
- 1/2 cup onion (diced)
- 1 med zucchini (julienne)
- 3 cloves garlic (finely chopped)
- 1 cup shredded cabbage
- 3 to 4 cans of chicken broth
- 1 can red kidney beans (15 oz)
- 1 can garbanzo beans (15 oz)
- 1 can flat green beans (15 oz)
- 1 can white beans (15 oz)
- 1 can diced tomatoes (14.5 oz)
- 1 can tomato sauce (29 oz)
- 1 cup small pasta shells
- 1/2 lb lean ground beef (optional)
- Salt and pepper to taste
- 2 teaspoons Italian seasoning
- 2 bay leaves
- Parmesan cheese (freshly grated) for topping
Directions
Prepare veggies and garlic. Place in large stockpot with enough water to cover. Add bouillon. Bring to a low boil. Add the beans including the liquid. Add the tomatoes and tomato sauce. Return to a slow boil. Brown ground beef, drain and rinse. Add ground beef to soup. Add salt, pepper, Italian seasoning and bay leaves. Let soup simmer slowly for several hours. Just before serving, bring to a low boil and add pasta shells. Cook until pasta is done.
