Vegetable Soup - cooking recipe

Ingredients

2 Tbsp. olive oil
2 c. chopped onion
5 cloves garlic, minced
1/2 lb. green beans, fresh or frozen
1 1/2 c. corn, fresh or frozen
1 c. sliced carrot
1 med. zucchini, chopped
1 tsp. each of basil, oregano, and rosemary
4 c. broth, any combination of beef, chicken, and vegetable
1- 15 oz. can Great Northern beans
4 c. chopped tomato
3 oz. alphabet pasta
8 oz. tomato sauce
2 c. shredded green cabbage
3/4 tsp. salt
3/4 tsp. black pepper
grated parmesan cheese

Preparation

Heat oil in stockpot and saute onion and garlic for 2 minutes.
Stir in vegetables and seasonings, broth and drained beans.
Bring to a boil.
Cover and reduce heat; simmer 30 minutes.
Add tomato, pasta, and tomato sauce and simmer until pasta is done.
Add cabbage (optional), salt, and pepper.
Cook 5 minutes or until cabbage wilts.
Serve in bowls with parmesan cheese sprinkled on top of soup.