Categories: soup- chowder-stew- chili

Ingredients

• 7 cups beef broth (may use water and beef bouillon)
• 2 cups coarsely chopped cabbage
• 1 (14 1/2 oz.) can Italian-style stewed tomatoes
• 1 each medium onion and carrot, sliced
• 1 Tbsp. dried Italian seasoning
• 1 ( oz.) pkg. frozen Italian green beans
• 1 large zucchini, halved lengthwise and sliced
• 1/2 cup dry bow-tie pasta or elbow macaroni
• 1 (3 1/2 oz.) pkg. Hormel pepperoni slices, quartered
• 1 (15-16 oz.) can garbanzo or red kidney beans, drained
• Garlic salt and pepper to taste
• Grated Parmesan cheese

Directions

1. In Dutch oven or large soup pot, combine first six ingredients. Bring to boil. Reduce heat to low and simmer partially covered, 20 minutes. Add green beans, zucchini and pasta. Simmer uncovered 15 minutes longer, stirring occasionally until vegetables and pasta are tender. Stir in pepperoni and beans. Heat through. Season with salt and pepper. Serve with cheese and crackers.

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