3 cup(s), medium, cleaned and thinly sliced
1 small, chopped
3 medium clove(s), minced
Fat free vegetable broth
5 cup(s), low-sodium
Canned diced tomatoes
½ serving(s), elbow, or other small pasta
3 medium, diced
Cooked green cabbage
¼ head(s), small, shredded
1 large, all-purpose, diced
Canned cannellini beans
19 oz, (white kidney) beans, rinsed and drained
Frozen green peas
⅓ cup(s), flat-leaf parsley, chopped
2 Tbsp, fresh, chopped or 2 teaspoons dried
Shredded parmesan cheese
- Heat the oil in a nonstick Dutch oven over medium-high heat. Add the leek, onion, and garlic. Cook, stirring occasionally, until golden, 10–12 minutes.
- Add the broth, tomatoes, macaroni, carrots, cabbage, and potato; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the macaroni and vegetables are tender, about 20 minutes.
- Stir in the beans, peas, parsley, basil, and salt; return to a boil. Reduce the heat and simmer 1–2 minutes. Serve with the cheese. Yields generous 1 1⁄2 cups soup with 1 tablespoon cheese per serving.