1. Sauté celery, cabbage, onion, garlic and green pepper in olive oil.
2. Combine sautéed vegetables and all remaining ingredients into large (6 quart) stockpot. Bring to boil, reduce to simmer, and cook until macaroni and vegetables are tender.
3. Makes 15-1 cup servings. Garnish with freshly grated Parmesan cheese, if desired