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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I got this recipe from a friends mother. A wonderful comforting soup on a fall or winter day! Ingredients:
1/4 cup olive or vegetable oil |
1 clove garlic, minced |
1/2 cup onion, diced |
2 stalks celery with leaves, chopped |
2 medium carrots, peeled and diced |
1 (16 ounce) can diced tomatoes, undrained |
3 beef bouillon cubes |
2 cups potatoes, peeled and diced |
1 cup cabbage, chopped |
3 tablespoons fresh parsley, minced |
2 teaspoons salt, or to taste |
1/4 teaspoon ground black pepper |
1 teaspoon italian seasoning |
1 cup ditalini pasta, uncooked |
1 can chick peas, drained and rinsed |
1 can kidney beans, drained and rinsed |
parmesan cheese, grated |
Directions:
1. In Dutch oven, saute garlic, onion and celery in oil.
2. Add vegetables, bouillon cubes and seasonings.
3. Add 6 cups water.
4. Bring to a boil. Reduce heat and simmer 20 minutes.
5. Add pasta, chick peas and kidney beans.
6. Return to a boil.
7. Reduce heat and simmer 20 minutes.
8. Ladle into bowls and sprinkle with Parmesan cheese.
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