2 TB olive oil

1 lg carrot — diced

1 lg celery stalk — thinly

: sliced 1 md onion — diced

1 sm garlic clove — cut in half

1/4 Lb green beans — 1 inch

: pieces 1 md zucchini — sliced

1 cn (8-8.5oz) tomatoes

2 Cubes beef bouillon cubes

1/4 c elbow macaroni

1/2 10 Oz.
Bag spinach-coarsely

: shredded 1 cn 15-19oz cannellini beans

: (white kidney beans) drained 1 cn 8-10.5 oz red kidney beans

: – drained 6 c water

1 1/2 ts salt

1/2 ts oregano leaves

3 c cabbage — shredded

In 4 quart saucepan over medium high heat in hot olive oil, cook carrot, celery, onion, garlic and green beans until lightly browned (about 15 minutes).
Discard garlic.
Add water, salt, oregano, cabbage, zucchini, tomatoes and liquid and bouillon; over high heat, heat to boiling, stirring to break up tomatoes.
Reduce heat to low; cover and simmer 25 minutes or until vegetables are tender. Stir in macaroni, spinach and beans; Cook 10 minutes longer, or until macaroni is very tender and soup is slightly thickened.
Can be spinkled with Parmesan cheese when serving.
Recipe By : Good Houskeeping All American Cookbook From: Pat Asher <asher@mcs.Com> Date: Wed, 30 Oct 1996 05:36:24 -0600 —–