Packed with vegetables, this healthy preparation of a classic soup is a perfect, cozy meal for the first chill of fall. Using low-sodium canned ingredients where possible makes this a simple meal to prepare.
Ingredients
- ¼ cup olive oil
- 1 clove garlic, minced
- 1⅓ cup chopped onion
- 1½ cup chopped celery
- 6 oz tomato paste
- 1 tbsp chopped fresh parsley
- 1 cup sliced carrots
- 4¾ cups shredded cabbage
- 1 lb tomatoes, chopped
- 1 cup canned red kidney beans
- 1½ cups peas
- 1½ cups green beans
- Dash hot sauce
- 11 cups water
- 2 cups ditalini pasta
Steps
- Heat oil in a medium saucepan. Add garlic, onion, and celery, and sauté until soft (5 minutes).
- Add remaining ingredients except pasta and stir. Bring to boil and reduce heat, cover, and simmer until vegetables are tender (45 minutes).
- Add uncooked pasta and simmer until pasta is al dente (10 minutes).
Tips
You can cook the pasta separately and add only what you need if you prefer firm pasta.
Comments
Photo courtesy of Guiding Stars
This recipe is
- Vegetarian
- Vegan