In this recipe, the mix of fresh and canned veggies makes for a quick, but fresh tasting soup.
2 stalks celery, thinly sliced
1 small zucchini, sliced
1 cup shredded cabbage
1 medium onion, chopped
1/2 cup uncooked elbow macaroni
1 1/4 cup water
2 tsp vegetable bouillon granules
1 tsp Italian Seasoning
1 clove garlic, crushed
1 can (28 oz) whole tomatoes, undrained
1 can (15 oz) great northern beans, undrained
1 can (8 oz) kidney beans, undrained
1 can (8 oz) whole kernel corn, undrained
Grated Parmesan cheese
Heat all ingredients except cheese to boiling in a large
pot, breaking up tomatoes; reduce heat. Cover and
simmer about 15 minutes, stirring occasionally, until
macaroni is tender. Serve with cheese. 6 servings
2 comments:
I was totally craving this today, by the way. I'm wondering if you've tried topping this with any other cheese besides Parmesan. I personally haven't, but I think a little mozzarella might be tasty. Maybe I'll give it a shot.
Thanks for sharing :)
Mozzarella makes it a little gooey. If you like that it's awesome.
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