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- Preparing Time: -
- Total Time: -
- Served Person: 6
- 1 teaspoon salt
- 1/2 cup grated parmesan cheese
- 1 tablespoon tomato paste
- 3/4 cup chopped onion
- 1 1/2 cups cubed potatoes
- 4 tablespoons margarine
- 1/4 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 cup shredded cabbage
- 1 quart chicken broth
- 2 tablespoons dried parsley
- 1/2 cup elbow macaroni
- 2 cloves garlic, minced
- 1 (19 ounce) can cannellini beans
- 1 (14.5 ounce) can stewed tomatoes
- Carbohydrate 41.1
- Cholesterol 6
- Fat 9.6
- Protein 12.3
- Sodium 766
- Calories 292 calories;
Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and carrots; saute for a few minutes. Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 1 hour until vegetables are barely tender. Add pasta, and simmer for 30 minutes more. Correct seasoning, and serve hot with grated cheese.
