Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Olive oil

  2. 1 cup 62g / 2 1/5oz Finely-chopped onion

  3. 1/2 cup 55g / 1.9oz Chopped celery with leaves

  4. 1 Garlic clove - (to 2) - minced

  5. 1 Tomatoes - (28 oz) - with juice

  6. 1 Italian white beans (Cannelli)

  7. 5 cups 1185ml Beef or vegetable stock

  8. 1/2 cup 20g / 0.7oz Finely-chopped flat-leaf parsley

  9. 1 cup 237ml Extra-finely sliced, then

  10. Roughly chopped cabbage

  11. 2 Zucchini - unpeeled, and 1/2 cup 118ml Ditalini (little tiny macaroni)

  12. Grated Parmesan cheese - for garnish

Instructions Jump to Ingredients ↑

  1. Saute the onion and celery in the oil until wilted, toss in garlic and stir for a minute, then put in cut-up tomatoes and cook down for about 10 minutes to concentrate flavors.

  2. Stir in beef stock, reserved tomato juice, and beans and bring to a boil. Add half the parsley, lower heat, and cook for about 30 minutes.

  3. Add cabbage, zucchini, and ditalini and cook at a gentle boil until pasta is tender, about 15 minutes.

  4. When ready to serve, stir in the rest of the parsley, maybe sprinkle in some more minced garlic. Season to taste and grate in some black pepper. Ladle into bowls and pass the parmesan.


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