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2 tablespoons olive oil
2 stalks diced celery
1 large diced carrot
1 medium chopped onion
1 clove minced garlic
1/2 head green sliced cabbage
6 cups water
16 ounces crushed whole tomatoes
2 cubes chicken bouillon
1 1/2 teaspoons salt
1/2 teaspoon dried basil
1/4 teaspoon ground pepper
10 ounces canned drained rinced white kidney beans
1 package frozen italian green beans
1 cut in 1/2" chunks zucchini
1/3 cup medium pasta shells
2 tablespoons chopped parsley
Grated Parmesan cheese
Heat oil in large saucepot over medium-high heat. Add celery, carrot, onion, garlic and cabbage. Cook until onion is slightly translucent. Add water, tomatoes, bouillon, salt, basil and pepper. Heat to boiling, reduce heat to low; cover and simmer 30 min, until vegetables are crisp tender. Stir in kidney beans, green beans, zucchini and pasta. Return to boiling. Reduce heat to low; cover and simmer until pasta is tender, about 10 min. Serve sprinkled with Parmesan cheese and garnish with parsley.
2 stalks diced celery
1 large diced carrot
1 medium chopped onion
1 clove minced garlic
1/2 head green sliced cabbage
6 cups water
16 ounces crushed whole tomatoes
2 cubes chicken bouillon
1 1/2 teaspoons salt
1/2 teaspoon dried basil
1/4 teaspoon ground pepper
10 ounces canned drained rinced white kidney beans
1 package frozen italian green beans
1 cut in 1/2" chunks zucchini
1/3 cup medium pasta shells
2 tablespoons chopped parsley
Grated Parmesan cheese
Heat oil in large saucepot over medium-high heat. Add celery, carrot, onion, garlic and cabbage. Cook until onion is slightly translucent. Add water, tomatoes, bouillon, salt, basil and pepper. Heat to boiling, reduce heat to low; cover and simmer 30 min, until vegetables are crisp tender. Stir in kidney beans, green beans, zucchini and pasta. Return to boiling. Reduce heat to low; cover and simmer until pasta is tender, about 10 min. Serve sprinkled with Parmesan cheese and garnish with parsley.