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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from Bakery Lane Ingredients:
1/4 cp olive oil |
2 cps chopped carrot |
1 cps chopped celery |
1 cps chopped onion |
16 ounce diced tomatoes |
16 cps vegetable or chicken stock |
2 cps diced potatoes |
16 ounce kidney beans, drained |
1 clove garlic, crushed |
1/2 cp parsley, roughly cut |
1 t dried basil |
1/2 t oregano |
14 ounce frozen green beans |
2 cps chopped eggplant |
1/2 cp elbow macaroni |
2 cps shredded cabbage |
Directions:
1. Heat oil in saucepan. Add carrot, celery, and onion, saute 5 minutes. Add tomatoes and bring to a boil. Break up tomatoes and simmer 10 to 15 minutes.
2. Meanwhile, combine stock and potatoes in soup pot. Bring to a boil and cook until potatoes are just tender. Add the simmering veggies, the reserved beans, seasonings, and green beans. Bring to a boil and simmer 20 minutes. Add eggplant, macaroni, and cabbage. Simmer 15 minutes. Serve garnished with cheese.
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