Instructions: Warm the oil in a Dutch oven set over medium heat. Add the onion and garlic. Cook, stirring often, for 3 minutes, or until the onion starts to soften. Add the carrots, celery, and Italian seasoning. Cook for 3 minutes or until the carrots are crisp-tender. Add the broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low. Cook for 10 minutes, or until the carrots are almost tender. Add the tomatoes (with juice), green beans, zucchini, cabbage, pasta, salt and beans. Simmer for 10 to 12 minutes, or until the pasta is cooked and all the vegetables are soft.

Makes 8 servings.

Start to Finish Time:
"0:45"

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.