A delightful and hearty vegetable soup perfect for any season.
Heat a drizzle of olive oil in a Dutch oven over medium heat.
Ensure the oil is hot before adding vegetables to enhance their flavor.
Add the chopped celery, onion, and garlic to the pot and sauté until softened.
Stir frequently to prevent the garlic from burning.
Add the diced zucchini, carrots, and cabbage to the pot and cook for a few minutes.
Cut the vegetables into uniform sizes for even cooking.
Stir in the diced tomatoes and tomato juice, then bring to a simmer.
Scrape the bottom of the pot to incorporate any browned bits for extra flavor.
Add the beans, parsley, oregano, basil, salt, and pepper to the pot and stir well.
Taste and adjust the seasoning as needed.
Simmer the soup until all the vegetables are tender and flavors meld together.
Cover the pot partially to retain moisture while allowing some evaporation.
Stir in the cooked macaroni just before serving.
Add the pasta at the end to prevent it from becoming mushy.
Serve the soup hot, garnished with grated Parmesan cheese.
Serve with a side of crusty bread for a complete meal.
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