• 1/4 cup olive oil
  • 1 clove garlic, chopped
  • 1/2 cup onion, chopped
  • 2 stalks celery
  • 2 carrots, diced
  • 1 can tomatoes
  • 3 beef bouillon cubes
  • Ad
  • 2 cups diced potatoes
  • 1 cup cabbage, chopped
  • 2 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. marjoram leaves
  • 1/4 tsp. rosemary, dried
  • 1 cup corkscrew macaroni (or other macaroni, you taste)
  • 1 package frozen peas
  • 1 can kidney beans
  • grated Parmesan cheese
  • 3 Tbsp. parsley, chopped


Heat oil in 6 quart kettle. Add garlic, onion and celery. Saute' until tender (5 minutes). Add carrots, tomatoes, bouillon cubes, potatoes, cabbage, parsley, salt, herbs and 6 quarts water. Bring to a boil. Reduce heat and simmer, covered, for 40 minutes. Add macaroni, peas and beans. Return to boil. Reduce heat. Simmer 20 minutes more. Serve with Parmesan cheese sprinkled over the top.

By Robin from Washington, IA


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