MEL’S MINESTRONE

3 Tbs. Olive Oil
2 cups onion, chopped finely
5 cloves garlic, pressed
1 1/2 tsp. salt
1 stalk celery, diced
1 carrot, chopped
1 tsp. basil
1 tsp. oregano
1 medium zucchini squash and/or yellow squash, chopped
1/2 small head of cabbage, shredded
16 oz. tomato sauce
6 cups water
1 can garbanzo beans
3/4 cup dry pasta, such as small shells
1 diced fresh tomato

Heat olive oil in dutch oven and saute salt, onions and garlic for 3-4 minutes. Add celery, carrots and spices and cook for another 4-5 minutes on low/medium heat. Add zucchini, cabbage, tomato sauce and water and bring to boil over high heat. Boil 7-10 minutes. Add beans and pasta and cook until pasta is tender. Add tomato and serve.