1/4 cup olive oil
1 medium zucchini, cut into 1/2-inch chunks
2 medium celery stalks, sliced
1 medium onion, chopped
1/2 small head green cabbage, coarsely sliced
1/2 small bunch broccoli, cut into small pieces
1/2 pound green beans, (Italian if available), cut into 1-inch pieces
1/2 cup small pasta
3 cans chicken broth plus enough water to make 10 cups liquid
1 tablespoon chopped basil
1/4 cup chopped parsley
- In soup kettle, in hot oil, cook zucchini until lightly browned and tender; remove from pan.
- In remaining pan drippings, over medium-high heat, cook celery, onion, cabbage, and broccoli about 20 minutes.
- Add green beans, pasta, broth/water mixture, and basil.
- Bring to a boil, cover and simmer 10 minutes.
- Stir in parsley and heat through.
- Sprinkle each serving with grated parmesan cheese.
- Makes enough to feed 6 people very well.
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