Ingredients

• 4 cups vegetable stock or 4 cups vegetarian chicken stock
• 2 (14 1/2 ounce) cans stewed tomatoes (can also use fresh-I usually one can along with chopped fresh tomatoes) or 2 (14 1/2 ounce) cans diced tomatoes (can also use fresh-I usually one can along with chopped fresh tomatoes)
• 1 onion, chopped
• 2 celery ribs, chopped
• 2 carrots, chopped
• 1 large cabbage, finely chopped
• 2 tablespoons italian seasoning
• 1 (15 ounce) can kidney beans (I use fresh kidney beans often also)
• 1 large zucchini, sliced
• 1 cup pasta, uncooked (your choice of favorite style pasta. I usually use spirals or penne, but really it depends mostly on)
• salt, to taste
• pepper, to taste
• 1 large potato, cubed
• 3 cups fresh corn kernels (or canned will work)