1 can great northern beans, or kidney
1 can (14 oz.) whole tomatoes, chopped in juice
1 chopped fresh tomato
5 c. tomato juice
2 c. water
1 med yellow onion, chopped
3 carrots, sliced
2 stalks celery, sliced
1/4 c. chopped fresh parsley or 1/8 c. dried
1 1/2 tsp. salt
1 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. dried oregano
freshly ground pepper to taste
2 c. chopped cabbage
1 med. zucchini, unpeeled, quartered lengthwise and sliced
3/4 c. uncooked small pasta shells
freshly grated Parmesan cheese to garnish
In large pot: Combine everything except the cabbage, zucchini, pasta, and Parmesan. Bring mixture to a boil then reduce heat to low and simmer, covered about 1 hr. and 15 min.
Add cabbage, zucchini, and pasta to simmered mixture and cover pot for another 20 minutes.
Serve hot soup topped with Parmesan cheese. - Tricia Munk
