Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  olive oil
  2               cups  shredded green cabbage
     1/2           cup  sliced onion
  4                     garlic clove -- minced
  1 1/2           cups  canned beef broth
  1                cup  chopped canned whole tomatoes and water
     1/2           cup  each: carrots and celery -- chopped
  4             ounces  drained canned white kidney -- (cannellini)
                        beans
     1/2           cup  diced zucchini
  1         tablespoon  fresh basil or 2 tsp. dried -- chopped
     1/2      teaspoon  salt
  1               dash  pepper
  1                cup  cooked small macaroni shells or elbow
                        macaroni
  1         tablespoon  chopped fresh parsley
  2          teaspoons  grated parmesan cheese

Preparation:

In 2 1/2 or 3 quart saucepan heat oil over medium heat: add cabbage, onion, and garlic and saute, stirring occasionally, for about 10 minutes. Add broth, tomatoes, water, carrot and celery; cook for 15 to 20 minutes longer. Add beans, zucchini, basil, salt, and pepper and let simmer until vegetables are tender, about 15 minutes. Add macaroni and cook until heated; serve sprinkled with parsley and cheese.

Nutritional Information:

68 Calories (kcal); 5g Total Fat; (64% calories from fat); 1g Protein; 5g Carbohydrate; 1mg Cholesterol; 567mg Sodium