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Categories:
kidney beans Great Northern beans olive oil onion clove garlic carrot celery beef broth oregano cabbage Italian plum tomatoes green peas macaroni freshly grated Parmesan cheese
Viewed: 30 - Published at: 4 months agoIngredients
- 1 can kidney beans
- 1 can Great Northern beans
- 3 Tbsp. olive oil
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 carrot, finely chopped
- 1 stalk celery with leaves, finely chopped
- 8 c. beef broth
- 1 tsp. oregano
- 1 c. shredded cabbage
- 1 can Italian plum tomatoes
- 1/2 c. green peas
- 1/2 c. small macaroni
- 3/4 c. freshly grated Parmesan cheese
Method
- Heat the oil and saute the onion, garlic, carrot and celery for five minutes.
- Transfer these ingredients to a large pot.
- Add the beef broth, oregano and cabbage.
- Simmer, uncovered, for 15 minutes.
- Add the juice from the tomatoes.
- Cut tomatoes into small pieces and add to the soup.
- Add beans, peas and macaroni.
- Simmer for 10 minutes until macaroni and all the vegetables are cooked. Serve with Parmesan cheese and bread or crackers of your choice.
