Vegetarian Soup - cooking recipe

Ingredients

1/2 head green cabbage, shredded
3 carrots, peeled and chopped
2 stalks celery, sliced
1 large red onion, chopped
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 Tbsp. olive oil or vegetable oil
1 lb. summer squash, chopped
2 qt. water
1 lb. collard greens, cleaned (stems trimmed)
1 (16 oz.) can white beans, drained
2 medium tomatoes, chopped
1/2 c. pasta bows
1/4 c. parsley, chopped
2 cloves garlic, minced
salt and pepper to taste

Preparation

Cook first 6 ingredients in oil 5 minutes over medium heat in Dutch oven.
Add squash and water.
Bring to boil; reduce heat. Simmer 10 minutes.
Add greens, beans and tomatoes.
Simmer 10 minutes longer.
Increase heat to boiling.
Add pasta; cook about 10 minutes until pasta is tender.
Add parsley and garlic; simmer 5 minutes.
Serve hot.