Vegetarian Minestrone

2 (15-ounce) cans white beans
2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1 stalk celery, diced
1 large carrot, diced
1 zucchini, diced
1 cup green beans, cut in 1/2-inch pieces
1 cup fresh cabbage, diced
2 quarts vegetable broth
1 (15-ounce) can diced tomatoes, low-sodium
1 (5-ounce) can tomato paste, low-sodium
1 tablespoon fresh oregano, chopped
2 teaspoons fresh basil, chopped
2 teaspoons fresh parsley, chopped
salt and pepper, to taste
1/2 cup dry soy elbow macaroni, cooked as directed on package
Vegan Parmesan cheese, grated, as needed for garnish

Open beans and rinse well with cold water and drain. In a large soup pan, cook onions in oil until tender. Add garlic, celery and carrots and cook for 5 minutes. Add remaining vegetables, broth, tomatoes and tomato paste. Bring to boil then lower heat to medium-low. Cover and simmer for 10 minutes or until carrots are tender. Stir in chopped herbs and season to taste with salt and pepper. Add beans and cooked macaroni. Bring soup to a simmer and cook 5 minutes. Serve in warm bowls, garnished with Parmesan. Yields 12 servings.

Calories: 216, total fat: 5g, dietary fiber: 6g, protein: 9g, vitamin C: 26 percent