Ingredients
- 2 beef bouillon (cubes)
- 1 carrot (diced)
- 1 onion (diced)
- 1 garlic clove in (cut)
- 2,600 gr green beans
- 1,400 ml water
- 600 gr cannellini beans
- 325 gr kidney beans (red)
- 270 gr cabbage (shredded)
- 38 gr bag spinach-coarsely
- 30 ml olive oil
- 26 gr elbow macaroni
- 1 gr salt
- 1 gr oregano leaves
- 1 slice celery stalk thinly
- 1 slice zucchini (sliced)
In 4 litre saucepan over medium high heat in hot olive oil, cook carrot, celery, onion, garlic and green beans until lightly browned (about 15 minutes). Discard garlic. Add water, salt, oregano, cabbage, zucchini, tomatoes and liquid and bouillon; over high heat, heat to boiling, stirring to break up tomatoes. Reduce heat to low; cover and simmer 25 minutes or until vegetables are tender. Stir in macaroni, spinach and beans; Cook 10 minutes longer, or until macaroni is very tender and soup is slightly thickened. Can be spinkled with Parmesan cheese when serving. Recipe By : Good Houskeeping All American Cookbook
