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4 Tbsp. olive oil
1 onion, chopped
1 stalk celery, chopped
2 carrots, peeled and chopped
4 cloves garlic, crushed
1/4 c. chopped parsley
2 zucchini, diced
1/2 small green cabbage,
16 oz. can whole tomatoes,
undrained and chopped
3/4 c. fresh spinach, chopped
4 c. beef broth
1 potato, peeled and diced
1/2 c. elbow macaroni
salt and pepper to taste
1/2 to 1 c. freshly grated
Parmesan cheese

Heat olive oil in soup pot. Saute onion, celery,
carrots, garlic and parsley over moderate heat for 10 minutes,
until soft but not brown. Add zucchini, cabbage, tomatoes with
their juice and spinach. Cover and simmer for 10 minutes. Add
broth, potato and macaroni. Simmer uncovered for 20 minutes or
until potatoes and cabbage are tender. Season with salt and
pepper. Before serving, stir in Parmesan cheese to taste.
Stir until melted.

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