4 c veg stock
2 (14.5 oz) can stewed tomatoes, undrained
1 lg potato cubed
1 m onion chopped
2 stalks celery chopped
2 carrots chopped
1 lg head cabbage finely chopped
2 tsp Italian seasonings
1 (15 oz) can kidney beans
3 c fresh corn (frozen) corn kernels
1 lg zucchini sliced
1 c uncooked pasta
Unrefined sea salt and pepper to taste.
In a large stock pot, combine vegetable stock, undrained tomatoes, potato, onion, celery, carrots, cabbage and Italian seasonings.
Bring to a boil, reduce, simmer about 15 minutes.
Stir in beans, corn, zucchini, and pasta.
Simmer 10-15 minutes more until vegetables are tender.
Season with the salt and pepper.