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Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 2 cloves garlic , chopped

  3. 1 medium onion , chopped

  4. 1/2 medium head of cabbage , chopped (3 cups)

  5. 2 small zucchini , chopped (2 cups)

  6. 2 medium carrots , sliced (1 cup)

  7. 2 stalks celery , chopped (1 cup)

  8. 1 (28 ounce) can whole tomatoes , undrained

  9. 1 can garbanzo beans , rinsed and drained

  10. 1 can kidney bean , rinsed and drained

  11. 1 (10 ounce) package spinach , thawed and squeezed to drain

  12. 4 cups chicken broth

  13. 46 ounces tomato juice

  14. 1 cup dry white wine

  15. 1 tablespoon dried basil leaves

  16. 1/2 teaspoon oregano

  17. 1/4 teaspoon pepper

  18. 2 cups pasta , uncooked (small shells, chili mac) to taste parmesan cheese , grated, if desired

Instructions Jump to Ingredients ↑

  1. Heat oil in Dutch oven over medium heat. Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.

  2. Stir in remaining ingredients except cheese, breaking up tomatoes.

  3. Heat to boiling; reduce heat. Cover and simmer 1/2-hour.

  4. Add pasta and cook an additional 1/2-hour.

  5. Serve with Parmesan. ?

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