INGREDIENTS

  • 4 tablespoons margarine or butter                            
  • 3/4 cup chopped onion                                              
  • 1/4 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
  • 1 quart chicken broth
  • 2 cloves garlic, minced
  • 2 tablespoons dried parsley
  • 1 teaspoon salt
  • ½ cup elbow macaroni
  • ½ cup grated Parmesan cheese

DIRECTIONS

  1. Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and carrots, sauté for a few minutes.
  2. Add beans, cabbage, tomatoes, tomato paste, potatoes, 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.
  3. Add pasta and simmer 30 minutes more. Correct seasoning and serve hot with grated cheese.

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