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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This is rich and delicious - very healthy too! I got the recipe from my boss. Ingredients:
1/4 cup olive oil |
1 garlic clove, minced |
2 cups chopped onions |
1 cup chopped celery |
1/4 cup chopped fresh parsley |
6 ounces tomato paste |
10 1/2 ounces beef bouillon |
9 cups water |
1 cup coarsely chopped cabbage |
2 cups carrots, sliced thinly |
2 teaspoons salt |
1/4 teaspoon pepper |
1/8 teaspoon sage |
1 (14 1/2 ounce) can kidney beans |
1 zucchini, sliced thinly |
1 cup peas |
1 cup elbow macaroni |
8 tablespoons grated parmesan cheese |
Directions:
1. Heat oil in large pot.
2. Add garlic, onion, celery, and parsley.
3. Cook until soft.
4. Stir in tomato paste, bouillon, water, cabbage, carrots, salt, pepper, and sage.
5. Mix well.
6. Bring to a boil.
7. Simmer 1 hour.
8. Add the rest of the ingredients, except the cheese.
9. Heat through.
10. Serve with Parmesan cheese on top.
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