I found this recipe last winter on the web and my entire family loved it. With the snow last weekend I decided it was time to bring on the soups and when I look for this recipe on my blog, I realized I hadn’t blogged about it.
I found the recipe on a great blog Dinner on a Dime. I modified the recipe to suit our tastes, but as Jenna points out this recipe so great because it is so versatile. If you don’t have fresh onion or garlic, you can use dried. If you don’t have some of the vegetables, use different ones or leave them out. It really is wonderful on a cold night.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced thinly
- 2 stalks celery, sliced thinly
- 3 cans diced tomatoes (14 1/2 oz.)
- 4 cans chicken broth (14 1/2 oz.)
- 2 teaspoons dried parsley (or 1 tablespoon fresh)
- 2 teaspoons Italian seasoning
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- pepper to taste
- 2 cans kidney beans, drained (15 oz.)
- 2 cups shredded cabbage
- 1 medium sized zucchini sliced
- 1 cup uncooked elbow macaroni
In a large soup pot, heat olive oil. Add onion, garlic, carrots and celery and saute until tender.
Add diced tomatoes, chicken broth, parsley, Italian seasoning, dried basil, oregano, salt, and pepper. Bring all to a boil. Reduce heat. Simmer 20 minutes.
Add kidney beans and shredded cabbage and simmer for 10 minutes.
Add zucchini and elbow macaroni and simmer for 10 minutes, or until macaroni is tender.
Serve topped with Parmesan Cheese or shredded Pecorino Romano cheese.