Vegetable Macaroni Soup

Instructions

1. 1

   Begin by preparing the vegetables. Peel and finely chop the onion, carrot, and garlic. Shred the cabbage into thin strips.

2. 2

   In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and garlic. Sauté until the onion becomes translucent and the carrot softens, about 5 minutes.

3. 3

   Add the shredded cabbage to the pot and continue to sauté for another 2-3 minutes.

4. 4

   Pour in the water and bring the mixture to a boil.

5. 5

   Once boiling, add the elbow macaroni to the pot. Cook according to the package instructions, usually about 8-10 minutes, until the macaroni is al dente.

6. 6

   Reduce the heat to low and stir in the evaporated milk. Allow the soup to simmer for an additional 5 minutes.

7. 7

   Season the soup with salt and pepper to taste.

8. 8

   Serve hot, garnished with fresh herbs if desired.