Macaroni, Cabbage, and Bean Soup
Jennifer
ingredients
- 1 1/2 c elbow macaroni or mini penne pasta
- salt
- 1 tbsp olive oil
- 1 med onion, cut in half and thinly sliced
- 1/2 small head Savoy cabbage, thinly sliced
- 2 garlic cloves, crushed with garlic press
- 1/4 tsp ground black pepper
- 3 cans chicken broth
- 2 cans (15-19oz each) white kidney beans (cannellini), rinsed and drained
- grated Parmesan cheese
directions
- 1
Heat 4-quart saucepan of salted water to boiling over high heat.
- 2
Add macaroni and cook as label directs.
- 3
Meanwhile, in 5-6 quart saucepan, heat oil over med high heat until hot.
- 4
Add onion, cabbage, garlic, and pepper; cook until cabbage begins to wilt, 6-8 mins, stirring often.
- 5
Stir in broth, beans, and 1 1/2 c water; heat to boiling.
- 6
Drain macaroni.
- 7
Stir macaroni into cabbage mixture; heat through.
- 8
Serve with Parmesan if desired.
Source: Michelle
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