1/2 cup olive oil
2 teaspoons minced onion
1 dash garlic powder
1 teaspoon ground ginger
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried marjoram
1/2 teaspoon dried savory
1/2 teaspoon dried tarragon
1/2 teaspoon dried marjoram
1/4 teaspoon salt
1 (16 ounce) can sliced mushrooms
2 tablespoons chopped fresh bell pepper
16 ounces can tomato soup
1 tablespoon olive oil
1 medium head cabbage, shredded
Heat the olive oil in a large pot over medium heat. Saute onions, garlic powder, ginger, garlic, oregano and rosemary in olive oil for about 5 minutes. Stir in basil, basil, marjoram, savory, tarragon, marjoram, salt, mushrooms and bell pepper. Bring to a slow boil, stirring constantly.
Stir pasta into the pot, stirring constantly. Reduce heat to medium; cook, stirring constantly, for 5 to 6 minutes.
Add tomato soup, olive oil, cabbage, mushrooms, bell pepper and tomato soup. Bring to a boil, stirring constantly. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes, or until vegetables are tender.