Description
All the food groups are represented. Serve this hearty soup with lightly toasted bread to get every last drop. Recipe can be doubled.
Ingredients
- 4 tablespoons margarine
- ¾ cup chopped onion
- ¼ cup chopped celery
- ½ cup chopped carrots
- 1 (19 ounce) can cannellini beans
- ½ cup shredded cabbage
- 1 (14.5 ounce) can stewed tomatoes
- 1 tablespoon tomato paste
- 1 ½ cups cubed potatoes
- 1 quart chicken broth
- 2 cloves garlic, minced
- 2 tablespoons dried parsley
- 1 teaspoon salt
- ½ cup elbow macaroni
- ½ cup grated Parmesan cheese
Instructions
- Melt butter or margarine in a heavy pot over medium heat. Add onion
- celery
- and carrots; saute for a few minutes.
- Add beans
- cabbage
- tomatoes
- tomato paste
- potato
- stock
- garlic
- parsley
- and salt to the pot. Bring to a boil
- cover
- and reduce heat. Simmer for approximately 1 hour until vegetables are barely tender.
- Add pasta
- and simmer for 30 minutes more. Correct seasoning
- and serve hot with grated cheese.
Servings: 6