Ingredients:
- 2-3 TBSP Olive Oil
- 1 small onion, minced
- ½ c. zucchini, julienne sliced
- 1 stalk celery, minced
- 2 tsp. crushed garlic
- 4 cans of vegetable OR chicken broth (2 boxes)
- 1 (14.5 oz) can of Italian green beans, drained and rinsed
- 2 (15 oz) cans of red kidney beans, drained and rinsed
- 1 (15 oz) can of great northern or white beans, drained and rinse
- 1 (14.5 oz) can of petite diced tomato
- 1 (15 oz) can of tomato sauce
- ½ c. shredded carrots
- ½-1 tsp. parsley
- 1 ½ tsp. salt
- ½-1 tsp. pepper
- ½ - 1 tsp. basil
- 4 cups of hot water
- 2 cups of chopped cabbage
- ½ c. small seashell pasta
Instructions:
- Heat olive oil in 10 qt. stock pot.
- Saute onion, zucchini, celery, and garlic in the oil until the onions begin to turn translucent. (I threw my onion and celery in the food processor to mince them. Kids won’t know it’s there!)
- Add broth, beans, tomatoes, carrots, spices and water. Bring to a boil and simmer 20 minutes.
- Add cabbage and pasta and cook for another 20 minutes or until desired soupy thickness.
- Serve with real grated parmesan cheese if desired! (Freezes well.)
Recipe donated by Ellen Gillie