4 tbs butter
3/4 c onion, chopped
1/2 c carrots, chopped
1/4 c celery, chopped
2 cloves garlic, minced
1 19 oz can white beans, drained
½ c cabbage, shredded
1 (14.5 oz) can stewed tomatoes, drained
1 qt broth (chicken or vegetable)
2 tbs dried parsley
1 tbs tomato paste
1 tsp salt
1/2 cup pasta
Optional: ½ c grated cheese to garnish
1. In a large pot, sauté onion, carrots, and celery in melted butter over medium heat for 2-4 minutes.
2. Add all other ingredients except for pasta to the pot. Cover and simmer for about an hour, or until vegetables begin to get tender.
3. Add pasta and simmer for 30 minutes or more. Additional seasoning to taste.
Learn more about the water needed to grow the produce in this soup by clicking here.