2 tablespoons olive oil
1 cup onion, diced
½ cup celery, diced
1 cup carrots, diced
3 fresh garlic cloves, finely chopped
¼ teaspoon crushed red pepper flakes
2 teaspoons dried oregano
¼ teaspoon dried rosemary
1 can (14 ounce) low-sodium diced tomatoes
8 cups low-sodium vegetable stock
1 cup dry pasta
1 can (14 ounce) low-sodium kidney beans, drained and rinsed
2 cups green cabbage, thinly sliced
Salt and pepper, to taste
Grated parmesan cheese, to taste (optional)
1
1.Wash hands with soap and warm water. Wash produce well and chop as directed.
2
2.Heat oil over medium heat in a large soup pot. Add onions, celery, carrots, and garlic. Sauté until tender, about 7-10 minutes.
3
3.Add spices and sauté until fragrant, 2-3 minutes.
4
4.Add tomatoes (with juice) and vegetable stock. Bring to a simmer.
5
5.Add beans and cabbage, simmer for 10-15 minutes.
6
6.Meanwhile, in a separate pot, bring salted water to a boil. Add pasta and simmer until cooked but still slightly firm to the bite. Strain and rinse pasta under cool water.
7
7.Add pasta to the soup and simmer for 5 minutes.
8
8.Season with salt and pepper to taste.
9
9.Top with parmesan cheese if desired.
10
10.Serve warm and enjoy!
Ingredients
2 tablespoons olive oil
1 cup onion, diced
½ cup celery, diced
1 cup carrots, diced
3 fresh garlic cloves, finely chopped
¼ teaspoon crushed red pepper flakes
2 teaspoons dried oregano
¼ teaspoon dried rosemary
1 can (14 ounce) low-sodium diced tomatoes
8 cups low-sodium vegetable stock
1 cup dry pasta
1 can (14 ounce) low-sodium kidney beans, drained and rinsed
2 cups green cabbage, thinly sliced
Salt and pepper, to taste
Grated parmesan cheese, to taste (optional)