Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    fresh parsley -- chopped
     1/4  cup           olive oil
   2      teaspoons     dried basil leaf
   1      medium        onion -- sliced
   1      teaspoon      dried oregano leaf
   2                    garlic cloves -- minced
   1      teaspoon      salt
   2                    carrots -- sliced
     1/4  teaspoon      pepper
   2                    celery stalks -- sliced
   2      cans          cannellini beans or -- (15-oz)
   1                    leek -- sliced
   1      can           italian plum -- (28 oz)
                        tomatoes drained
   2      cups          cabbage -- shredded
   1      quart         chicken broth -or-
     1/2  cup           uncooked elbow or small-
   2      cans          regular strength -- (14-1/2 oz)
                        shell macaroni
                        chicken broth
                        fresh paresan cheese -- grated

Preparation:

Heat olive oil in a 4-quart pot. Add onion, garlic, carrots, celery and leek. Saute until onion is tender. Add tomatoes with liquid, breaking up tomatoes with knife and fork. Stir in broth, parsley, basil, oregano, salt and pepper. Bring mixture to a boil; reduce heat. Cover and simmer 20 minutes. Stir in beans and cabbage. Simmer 10 minutes longer. Stir in zucchini and macaroni. Simmer, uncovered, 10 minutes. Serve with Parmesan cheese. Makes 6 (2-cup) servings.