Categories: Dinner, Favorite, Soup

Ingredients

• 7 cups beef broth or water and beef bouillon
• 2 cups coarsely chopped cabbage
• 1 (14.5-ounce) can Italian-style stewed tomatoes
• 1 medium onion, sliced
• 1 medium carrot, sliced
• 1 tablespoon Italian seasoning
• 1 (9-ounce) package frozen Italian green beans
• 1 large zucchini, cut in half lengthwise and sliced
• 1/2 cup bow-tie pasta or elbow macaroni
• 1 (3.5-ounce) package HORMEL® Pepperoni, cut into quarters
• 1 (15-ounce) can garbanzo or red kidney beans, drained and rinsed
• Salt and pepper, to taste

Directions

1. In Dutch oven or large soup pot, combine first 6 ingredients; bring to a boil. Reduce heat to low. Simmer, partially covered, 20 minutes.

2. Add green beans, zucchini and pasta to pot. Simmer uncovered, stirring occasionally, 15 minutes or until vegetables and pasta are tender.

3. Stir pepperoni and garbanzo beans into pot; cook until heated throoughly. Season with salt and pepper. Serve with cheese and saltine crackers, if desired.

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