Ingredients:
1/3 cup olive oil
1 cup chopped onions
1 cup diced carrots
1 cup diced celery
1 can red kidney beans
1 bay leaves
1 sprig thyme
4 cups beef stock
2 cups canned Italian tomatoes ( and their juice)
salt and pepper
2 cups zucchini, diced
2 cups shredded green cabbage
1 cup small shell pasta
Directions:
In a large soup pot heat oil.
Add onions and cook until golden.
Then add celery and carrots and cook over low heat, stirring occasionally, for about 5 minutes.
Add beans, bay leaf, thyme, and toss for a minute.
Then add the tomatoes and their juice, and salt and pepper to taste, and the beef stock.
Bring to a boil, reduce heat and simmer for one hour.
Add zucchini, cabbage,and cook until veggies are tender.
Finally, add your pasta and cook covered for about 10 minutes.
Ladle into bowls and add freshly grated parmesan cheese.
ENJOY!
Servings: 8-10
Time preparation: 45 min.
Time total: 105 min.