Servings: 8-10
Ingredients
4 cups water
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic
1 can chick peas
1 can red kidney beans
2 cups chicken broth
1/2 head of cabbage, cored and chopped
1 can stewed tomatoes
3-4 celery stalks, chopped
3-4 carrots, chopped
1 cup pasta, dry
parmesan cheese, for topping
parsley, for topping
red pepper flakes, for topping
s/p
Directions:
1. Chop your veggies.
2. Take your olive oil and heat in your Dutch oven on medium heat. Add onion and garlic, simmering for 2 minutes.
3. Add water, chicken broth, beans, cabbage, tomatoes.
4. Bring to a boil, then simmer for 10 minutes.
5. Add carrots and celery. Then, add uncooked pasta. After 10 minutes, salt and pepper to taste.
6. Let simmer at least 30 minutes. Serve with parmesan cheese, parsley, and red pepper flakes.
Yum