Dice your onions and peel and slice your carrots into coins. In a large pot heat up the olive oil on medium-high heat. After a few minutes add the prepared onions and carrots to oil. Let them start to cook down for 2-3 minutes before adding in minced garlic.
Lower the heat to medium and continue to sweat veggies. Using a food process or knife finely shred the cabbage. Add the shredded cabbage to pot once onions are translucent (will take about 5 minutes). Sauté the cabbage on a high heat for 2-3 minutes until it starts to wilt. Lower heat to medium-low
Prepare your potatoes by washing, peeling and cubing into about 1/2-inch cubes.
Add canned tomatoes into soup along with vegetable broth and water. Mix everything together and add in the cubed potatoes. On top add in all the dried herbs, bay leaves, spices, and salt. Mix to combine and let everything come to a simmer to cook the potatoes.
After 15 minutes check on doneness of potatoes by taking one out and poking with a knife. They should be about half done - knife will go in but there will be some resistance. Now you can add in the green beans, kidney beans, and macaroni or any small pasta. Mix everything evenly and cover to cook the pasta and finish cooking the potatoes on medium heat. Stir the soup every few minutes to prevent pasta from sticking to bottom.
After about 10-12 minutes the pasta should be cooked, but be sure to check.
Once pasta is cooked taste the soup and adjust seasoning as needed. You may need to add more salt to make up for the potatoes and pasta absorbing it. Adjust spice with black pepper and crushed chili flakes. Add any more herbs to your taste.
When soup is done serve it up! Ladle into a bowl and serve with some crusty bread and sprinkling of parmesan, if you so choose.
Enjoy!
