Ingredients:
1 tablespoon extra-virgin olive oil
2 carrots peeled and diced
1 large rib of celery, washed and diced
1 small onion, peeled and diced
1 clove garlic, minced
1 zucchini, diced
1 cup green cabbage, thinly sliced
1 large red skinned potato, washed and diced
32 ounce pack low salt chicken broth
1 15-ounce can diced tomatoes in juice
1/2 cup small shell pasta or macaroni
1/2 cup red beans, drained
Salt and freshly ground black pepper

Parmesan cheese to serve
 
Directions:

1. In a deep pot over medium heat, add oil, carrot, celery onion and garlic.
2. Cover pot and cook veggies over medium heat for 3 to 4 minutes, stirring occasionally, until soft, but not browned.
3. Add zucchini, cabbage, potato, chicken broth and canned tomatoes.
4. Increase heat to high and bring soup to a boil. 
5. Reduce the heat to a simmer and cook covered for 20 minutes.
6. Add the pasta and beans and cook a further 5 - 10 minutes.
7. Adjust the seasonings to taste and serve with Parmesan cheese.