July 29, 2010


2 T. olive oil
1 cup. coarsely chopped onion
2 garlic gloves, minced
1/2 cup. thickly sliced carrots
1/2 cup. thinly sliced celery
1/2 cup. chopped green bell pepper
4 cups. chicken or vegetable stock
1 (28 oz) can Italian plum tomatoes, undrained
1 medium zucchini, unpeeled, cut into small cubes
1 cup. green beans, cut into 1 inch pieces
2 T. chopped fresh basil
1 T. chopped oregano
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/2 cup. elbow macaroni
1 (15oz) can garbanzo beans, drained
1 (15oz) can red kidney beans, drained
1 cup. finely sliced cabbage
1/4 cup. chopped fresh parsley
1/4 cup. freshly grated Parmesan cheese (1oz)
1 (14.5oz) can. corn
1 (14.5oz) can. black beans
1 (14.5oz) can. Tomato chucks

   In large pot, heat oil over medium-high heat until hot. Add onion,garlic,carrots, celery and bell pepper; sauté
3 to 5 minutes or until onion in tender. Add broth, tomatoes, zucchini, green beans, basil, corn,oregano, black beans,salt and pepper; mix gently. Bring to a boil; reduce heat to low. Cover;simmer 40 minutes, stirring occasionally.
Add macaroni, garbanzo beans, kidney beans,and cabbage. Cover; simmer and additional 15 minutes or until macaroni and cabbage are tender, stirring occasionally. ( If soup is too thick, add additional broth) Garnish with parsley and cheese.
makes 8 servings.

No comments: