Image: savingdessert.com
Caters to: 6 gobblers
Prep time: 20 minutes
Cook time: 1 hour 30 minutes
Challenge level: Beginner
From The Pantry:
- 40 grams parmesan cheese, grated
- 55 grams butter or margarine
- 50 grams elbow macaroni
- 120 grams chopped onions
- 6 grams salt
- 30 grams chopped celery
- 3 grams dried parsley
- 65 grams chopped carrots
- 2 garlic cloves, minced
- 540 grams cannellini beans
- 945 ml chicken broth (optional)
- 35 grams cabbage, shredded
- 230 grams potatoes, cubed
- 15 grams tomato paste
- 410 grams tomatoes, stewed
Cook Away:
- Place a heavy pot on medium heat and melt butter or margarine in it.
- Add celery, carrots, and onion in the pot and saute for a few minutes.
- Add tomatoes, tomato paste, cabbage, beans, potato, garlic, parsley, salt, and stock (optional) to the pot.
- Bring this mix to a boil, cover the pot and reduce heat. Let it simmer for about an hour, until the vegetables are tender.
- Add pasta to the pot and simmer for another 30 minutes.
- Serve hot with grated cheese for garnish.
Featured Image Courtesy: savingdessert.com
