Ingredients
1
can (28 oz) Muir Glen™ whole tomatoes, undrained
1
can (15 to 16 oz) great northern beans, undrained
1
can (15 oz) Progresso™ red kidney beans, undrained
1
can (15.25 oz) whole kernel corn, undrained
2
medium stalks celery, thinly sliced (1 cup)
1
small zucchini, sliced (1 cup)
1
medium onion, chopped (1/2 cup)
1
cup shredded cabbage
1/2
cup uncooked elbow macaroni or broken spaghetti
1 1/4
cups water
1
teaspoon Italian seasoning
2
vegetable bouillon cubes
1
clove garlic, finely chopped
Grated Parmesan cheese, if desired
Preparation
In 4-quart Dutch oven, heat all ingredients except cheese to boiling, breaking up tomatoes; reduce heat to low.
Cover and simmer 15 to 20 minutes, stirring occasionally, until macaroni and vegetables are tender. Serve with cheese.
