Ingredients
1 large onion, chopped3 tablespoons olive oil2 celery ribs, chopped2 medium carrots, chopped1 cup chopped cabbage1 medium green pepper, chopped1 medium zucchini, chopped6 garlic cloves, minced3-1/2 cups water2 cans (14-1/2 ounces each) diced tomatoes, undrained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (15 ounces) tomato puree1 can (8 ounces) tomato sauce3 tablespoons dried parsley flakes2 teaspoons dried basil2 teaspoons dried oregano1 teaspoon salt1/2 teaspoon pepper1/4 teaspoon cayenne pepper1/2 cup small pasta shellsFresh basil leaves and shaved Parmesan cheese, optional
Preparation
In a Dutch oven, saute onion in oil for 2 minutes. Add the celery, carrots, cabbage, green pepper, zucchini and garlic; saute 3 minutes longer. Stir in the water, tomatoes, beans, tomato puree, tomato sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Stir in pasta; cook 12-15 minutes longer or until tender. Garnish each serving with basil and cheese if desired.
