| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains, Dairy | Italian | Italian, Soup | 15 | Servings |
INGREDIENTS
| 1 | tb | Minced garlic |
| 3 | tb | Olive oil |
| 2 | sm | Onion |
| 1 | Stalk celery | |
| 1 | md | Zucchini |
| 1 | Carrot, peeled | |
| 1 | c | Mushroom |
| 3 | Diced tomato | |
| 3 | tb | Tomato paste |
| 7 | c | Chicken stock, or vegetable |
| 1 | ts | Freshly ground black pepper |
| 1 | c | Macaroni, cooked |
| 1 | c | Chickpeas, drained |
| 1 | c | Italian green beans, snipped |
| 1/2 | c | Shredded cabbage |
| 2 | tb | Chopped basil, fresh |
| Parmesan cheese | ||
| Croutons |
INSTRUCTIONS
In a 5 quart pot, saut. the garlic in the olive oil for 10 minutes. Add the onions, celery, zucchini, carrot, and mushrooms simmer covered for 30 minutes. Add the macaroni, chickpeas, Italian green beans, cabbage, and basil simmer covered for another 30 minutes. To serve sprinkle bowl with Parmesan cheese and ladle soup over. Top with toasted croutons. Source: The Indianapolis Star 9/25/96 "Cheap Thrills Cuisine" by Lombardo & Bill Per serving: 134 Calories; 4g Fat (29% calories from fat); 7g Protein; 18g Carbohydrate; 0mg Cholesterol; 448mg Sodium Posted to MC-Recipe Digest V1 #594 by Charles Davis <comet9@worldnet.att.net> on May 2, 1997
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