Cabbage-Mac Soup* - cooking recipe

Ingredients

8 c. water
1/2 Spanish onion
1 small zucchini, sliced and quartered
1 c. whole wheat elbow macaroni
1/2 small cabbage, chopped
4 or 5 slices eggplant (ends; no seeds)
1 c. canned garbanzo beans, drained and rinsed
3 Tbsp. unsalted spaghetti sauce
1 Tbsp. olive oil
2 Tbsp. vegetable broth
seasoning

Preparation

Pour the water in a large pot, then add the remaining ingredients.
Simmer until macaroni is tender, about 20 minutes. (Serves 4.)