Month: May 2014 (Page 3 of 5)

• 2 tablespoons olive oil
• 1 medium-size onion, chopped
• 1 garlic clove,  crushed
• 2 carrots, peeled and diced
• 2 stalks celery, sliced
• 7-1/2 cups chicken broth (I have also used half broth and half water for this)
• 1 tablespoon tomato paste
• 1 (14-oz.) can great northern beans, rinsed and drained
• 3 tomatoes, peeled, seeded and chopped, or 14 oz. can chopped tomatoes
• 2 cups shredded cabbage
• 1 oz. pasta (any kind will work)
• Salt and pepper to taste
• 2 tablespoons fresh parsely
• Freshly grated Parmesan cheese to garnish

Heat oil in a large saucepan. Cook onion and garlic over low heat for 5 minutes. Stir in carrots, celery, broth (or mixture of broth and water, if using), tomato paste and drained beans and bring to a simmer. Cover and cook at a gentle simmer for 30 minutes. Stir in tomatoes and simmer for 10 more minutes. Stir in cabbage and pasta. Season with salt and pepper. Simmer for 10 more minutes or until pasta is tender. Stir in parsley. Garnish with cheese. Serve with rustic bread or crackers and cheese. Enjoy!

• 2 tablespoons olive oil
• 1 medium-size onion, chopped
• 1 garlic clove,  crushed
• 2 carrots, peeled and diced
• 2 stalks celery, sliced
• 7-1/2 cups chicken broth (I have also used half broth and half water for this)
• 1 tablespoon tomato paste
• 1 (14-oz.) can great northern beans, rinsed and drained
• 3 tomatoes, peeled, seeded and chopped, or 14 oz. can chopped tomatoes
• 2 cups shredded cabbage
• 1 oz. pasta (any kind will work)
• Salt and pepper to taste
• 2 tablespoons fresh parsely
• Freshly grated Parmesan cheese to garnish

Heat oil in a large saucepan. Cook onion and garlic over low heat for 5 minutes. Stir in carrots, celery, broth (or mixture of broth and water, if using), tomato paste and drained beans and bring to a simmer. Cover and cook at a gentle simmer for 30 minutes. Stir in tomatoes and simmer for 10 more minutes. Stir in cabbage and pasta. Season with salt and pepper. Simmer for 10 more minutes or until pasta is tender. Stir in parsley. Garnish with cheese. Serve with rustic bread or crackers and cheese. Enjoy!