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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 1 |
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Ingredients:
4 teaspoon(s) beef bouillon granules |
1 15 ounce(s) can cannellini beans |
1 14.5 ounce(s) can italian green beans, drained |
1 8 ounce(s) can tomato sauce |
2 14 ounce(s) cans diced tomatoes |
1 stalk(s) celery, chopped |
1 cup(s) chopped cabbage |
1 teaspoon(s) dried italian herb seasoning |
8 ounce(s) dried spaghetti or linguine, broken into pieces |
2 clove(s) garlic, minced |
grated parmesan cheese |
1/4 teaspoon(s) ground black pepper |
1 large onion, chopped |
1 medium carrot, chopped |
pesto, optional |
1 small zucchini, halved lengthwise and sliced |
Directions:
1. Place all ingredients except the pasta, Parmesan and pesto into a large Dutch oven. Bring to a boil, then reduce to a simmer. Stir often, watching carefully that the ingredients don't stick to the bottom of the pot, for 2 to 3 hours.
2. Add pasta after the first hour.
3. Divide soup into bowls and sprinkle with Parmesan and pestoif using.
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