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Ingredients:
1 (6 oz.) can tomato paste
1/2 c. onion, chopped
1/2 c. celery, chopped
1 clove garlic, finely chopped
2 tbsp. vegetable oil
1 (16 oz.) can whole tomatoes, undrained
2 c. water
1 c. green cabbage, shredded
2 med. carrots, pared & sliced
3/4 tsp. basil
1 bay leaf
1/4 tsp. oregano/salt
1/8 tsp. pepper
1/2 c. ditalini
1 (16 oz.) can cannelini beans, undrained
Direction:
Saute onion, celery and garlic
in oil in large saucepan for 3 minutes or until onion softens.
Stir in tomatoes. Break up chunks with spoon. Add water,
paste, cabbage, carrot, basil, bay leaf, oregano, salt and
pepper. Bring to a boil. Cover. Lower heat and simmer for 25
minutes. Add macaroni. Simmer, covered, for 20 minutes. Stir
in beans with liquid. Cook, covered, for 10 minutes or until
vegetables and macaroni are tender. Discard bay leaf. Soup is
thick.
***
For
Details about Ingredients , check your nearest American Store
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