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By: F T.
| Description: | ||
| Time: | 2 hr 10 min (10 min to prepare, 2 hr to cook) | |
| Meal type: | Soup | |
| Ethnicity: | Eastern European | |
| Number of Servings: | 6 | |
| Ingredients: | ||
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1 each medium onion -- chopped 2 each carrots -- sliced 2 each celery ribs -- chopped 1 each zucchini -- chopped 2 each cloves garlic -- minced 6 cups vegetable broth 3 cups water 1 cup red wine 1 each x 28 ounce can tomatoes 2 teaspoons basil 1 teaspoon marjoram 1 each x 16-ounce can kidney beans 2 cups Shredded cabbage 0.5 cup pasta |
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| Directions: | ||
| In a large pot, combine onion, carrots, celery, zucchini, garlic, stock, tomatoes, water, red wine, and basil and marjoram. Bring to a boil. Reduce heat to medium-low and simmer, partially covered, for 1 hour. Add beans and cabbage and cook 10 minutes. Stir in pasta and cook uncovered 10 minutes. Serve. |
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| Notes: | ||
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