Serves: 12
1 onion - chopped
1 clove garlic - minced
1 stalk celery - chopped
˝ cup cabbage - shredded
2 carrots chopped or thinly sliced
2 potatoes - w/o skin, cut into ˝ " cubes
6 cups water
1 15-ounce can of kidney beans
8 ounces tomatoes - crushed
˝ cup parsley
1 teaspoon of basil
˝ teaspoon salt
Pinch black pepper
1 8-ounce can of peas
2 ounces elbow macaroni - uncooked
Sauté onions, garlic, celery, cabbage, and carrots in a large soup kettle for about 5 minutes using only a little water. Add potatoes, water, and reserved juice from peas. Cover and simmer until vegetables are tender. Add un-drained kidney beans, tomatoes, parsley and basil. Season to taste with salt and pepper. Cover and bring to a boil then reduce heat and simmer for 30 minutes. Add peas and cook an additional 5 minutes. Cook pasta as directed and add to soup.