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Ingredients
4 Tablespoons margarine
3/4 Cup onion, chopped
1/4 Cup celery, chopped
1/2 Cup chopped carrots
1 (19 oz) Can cannellini beans
1/2 Cup cabbage, shredded
1 (14 1/2 oz) Can stewed tomatoes
1 Tablespoon tomato paste
1 1/2 Cups potatoes, cubed
1 Quart chicken broth
2 Garlic cloves, minced
2 Tablespoons dried parsley
1 Teaspoon salt
1/2 Cup elbow macaroni
1/2 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.