Ingredients
- 1 medium onion, chopped
- 1/4 cup celery leaves, chopped
- 2 cloves garlic, minced
- Olive oil
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 (28 oz.) can tomatoes with liquid
- 1 (8 oz.) can tomato sauce
- 2 cups beef broth
- 1 cup red wine (I use burgundy)
- 1 zucchini, sliced
- 1-1/2 cup chopped cabbage
- 1 (14-16 oz.) can white beans, pinto or kidney beans. (I use kidney beans)
- 1 cup elbow macaroni
- Water or V8 juice
- Pepper
- 2 bay leaves
- 1 tsp. oregano (I use Italian seasoning)
Directions
Saute onion, garlic, and celery leaves in olive oil until onions are clear, 5 to 10 minutes. Add chopped carrots, celery, tomatoes, tomato sauce, beef broth, wine, bay leaves, oregano and pepper. Simmer until carrots are tender, 10 to 15 minutes. Add zucchini and cabbage and simmer until they are tender. You may need to add 1 to 2 cups more water or V8 juice to get desired consistency for soup. Add beans and macaroni and cook macaroni until tender. Serve with Parmesan cheese.
This recipe can be made with other beans, vegetables or rice. Your choice.
By Connie from Cotter, AR
|
