|Vegetable cooking spray||1|
|Turkey kielbasa||1⁄2 Pound, cut in half lengthwise and sliced into thin pieces|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Chopped celery||1 Cup (16 tbs)|
|Chopped zucchini||1 Cup (16 tbs)|
|Shredded cabbage||1 Cup (16 tbs)|
|Dried oregano||1 Teaspoon|
|Dried basil||1 Teaspoon|
|Canned no salt added beef broth||28 1⁄2 Ounce (2 cans, 14 1/4-ounce each)|
|Canned no salt added whole tomatoes||14 1⁄2 Ounce, undrained and chopped (1 can)|
|Canned no salt added tomato sauce||8 Ounce (1 can)|
|Cooked elbow macaroni||2 1⁄2 Cup (40 tbs), cooked without salt or fat|
|Canned no salt added kidney beans||15 Ounce, drained (1 can)|
|Freshly grated parmesan cheese||3 Tablespoon|
Coat a large Dutch oven with cooking spray; place over medium-high heat until hot.
Add sausage, onion, and garlic; saute until onion is tender.
Add celery and next 8 ingredients.
Bring to a boil; cover, reduce heat, and simmer 35 minutes or until vegetables are tender, stirring occasionally.
Stir in macaroni and beans; cook, uncovered, 5 minutes or until thoroughly heated.
To serve, ladle soup into individual bowls, and sprinkle evenly with cheese.