This delicious soup uses zucchini, pole beans and tomatoes from the garden that I'd prepped and frozen over the summer. In addition, I added freshly picked cabbage, parsley, oregano and chives from the fall crop.
1 large yellow onion diced
1 1/2 cups diced carrot
1 1/2 cups diced celery
3-4 crushed and minced garlic cloves
6 cups peeled and diced tomatoes with juice (previously frozen)
2-3 cups sliced zucchini with juice (previously frozen)
2-3 cups cut pole beans with juice (previously frozen)
2 cups chopped cabbage
1 can kidney beans drained
1 can cannellini beans drained
2 large cans (49 oz each) reduced sodium chicken broth
2 cubes chicken bullion
2-3 sprigs fresh oregano chopped
4-5 large sprigs fresh parsley chopped
2-3 sprigs fresh basil chopped
bunch chives chopped
1 1/2 cups small elbow macaroni
salt and pepper to taste
Sweat the onion, carrot, celery and garlic in olive oil in a large soup pot. Put all remaining ingredients into the pot and cook for 1 1/2 hours.
This makes easily 12-16 servings.