Prep Time::25 mins
Cook Time:: 1 hr 40 mins
Total Time:: 2 hrs 5 mins
Servings::6
Ingredients
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4 tablespoons margarine
¾ cup chopped onion
½ cup chopped carrots
¼ cup chopped celery
1 (32 ounce) container chicken broth
1 (19 ounce) can cannellini beans
1 (14.5 ounce) can stewed tomatoes
1 ½ cups cubed potatoes
½ cup shredded cabbage
2 tablespoons dried parsley
1 tablespoon tomato paste
2 cloves garlic, minced
1 teaspoon salt
½ cup elbow macaroni
½ cup grated Parmesan cheese
Directions
Melt margarine in a heavy stockpot over medium heat. Add onion, carrots, and celery; sauté until beginning to soften, 3 to 4 minutes. Add broth, beans, tomatoes, potatoes, cabbage, parsley, tomato paste, garlic, and salt; bring to a boil.
Reduce the heat, cover, and simmer until vegetables are tender, about 1 hour. Add pasta and simmer for 30 minutes more. Adjust seasoning as needed.
Ladle into bowls and garnish with Parmesan cheese.