August 12, 2010

This bounty of vegetables in a soup pot is ready in 30 minutes or less, depending on whether you use fresh, frozen or canned vegetables. Serve with a crusty whole grain bread and grated cheese.

Makes 12 servings

  • 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged dark or light red kidney beans
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 cup chopped cabbage
  • 3 stalks celery, sliced
  • 1 carrot, sliced
  • 1/2 pound green string beans, cut into 1/2 -inch lengths, or canned green beans, drained
  • 1 potato, diced
  • 1 (16-ounce) can tomatoes, undrained and chopped
  • 8 cups vegetable stock
  • 1/2 cup elbow macaroni or other small pasta
  • 1/4 teaspoon each salt and pepper
  • 1/8 teaspoon ground red pepper
  • 1/2 cup grated parmesan cheese
  1. Over medium heat in a large stockpot, heat olive oil and sauté onion and garlic until soft. Do not brown.
  2. Add cabbage, celery, carrot, string beans, and potato and cook for 2 minutes, stirring often.
  3. Add tomatoes and stock and simmer, stirring occasionally, for 30 minutes or until vegetables are tender.
  4. Add beans and pasta. Cook for 10 minutes or until pasta is slightly chewy. Season with salt and pepper.
  5. Serve hot with a spoonful of cheese over each serving.
Posted in: Recipes, Soups & Chilis