Garlic Vegetable Soup

2 tablespoons olive oil

2 carrots, chopped

2 stalks celery, chopped

¼ medium head cabbage, shredded

6 cups chicken broth

2 (14.5 ounce) cans peeled and diced tomatoes

3 ½ cups water

1 cup elbow macaroni

3 cloves garlic, minced

½ teaspoon ground black pepper

Heat the oil in a large pot over medium heat. Saute the carrots, celery and cabbage in the oil for about 8 minutes, stirring well.

Raise heat to high and pour in the broth, tomatoes and water. Bring to a boil, reduce heat to low, cover and simmer for 1 hour.

Remove lid, stir in macaroni and heat for 5 minutes, or until macaroni is tender. Remove from heat and stir in the garlic and ground black pepper.