 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
|
This is an easy budget stretching favorite from our early marriage. It freezes well for Once a Month Cooking, and makes a great big batch. My husband prefers it to never reach the freezer, though-just eat it for lunch until it's all gone. We make it with our Parsley Pesto which is more special. To make it vegan/vegetarian, omit the chicken broth. Ingredients:
3 quarts water |
2 cans chicken broth |
1 can great northern bean |
1 1/2 lbs cabbage (chopped) |
4 carrots, diced |
1 (1 lb) can italian-style tomatoes |
1 stalk celery (chopped) |
2 medium onions (chopped) |
1/4 cup olive oil |
2 zucchini, sliced |
1 large tomato |
1 clove garlic (chopped) |
salt and pepper |
1/4 cup chopped parsley |
1 cup broken spaghetti (or desired pasta) |
Directions:
1. Heat water, chicken broth, 2 tsp.
2. salt, beans, cabbage, carrots, canned tomatoes and celery.
3. Cook at a simmer for 30 minutes.
4. In a separate pan, saute onions in oil for 5 min.
5. Add zucchini, tomato, garlic to the saute-cook on low for 20 minutes, covered.
6. Add saute to bean mixture along with parsley and noodles.
7. Cook slowly, covered for 30 minutes, stirring occasionally.
8. *IfI am going to freeze this, I skip the pasta.
|
|