Ingredients

  • 1/4 cup oil
  • 1 clove garlic, minced
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 4 Tbsp. chopped parsley
  • 8 oz. tomato sauce
  • 3 beef bouillon cubes
  • 10 cups water
  • 1 cup chopped cabbage
  • 2 Grimmway Farms Carrots, sliced
  • 2 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. sage
  • 1 cup canned peas
  • 1 zucchini, sliced
  • 1 (15.5-oz.) can kidney beans
  • 1 cup elbow macaroni

Directions

Heat oil in large pot. Add garlic, onion, celery and parsley; cook until soft. Stir in tomato sauce, bouillon cubes, water, cabbage, carrots, salt, pepper and sage. Bring to a boil. Lower heat, cover and simmer slowly for 1 hour. Add remaining ingredients. Cook 10 to 15 minutes or until macaroni is tender.

Nutrition Information: 256 calories; 10 g total fat; 1 g saturated fat; 0 g trans fat; 7 g monounsaturated fat; 1 g polyunsaturated fat; 0 mg cholesterol; 1,722 mg sodium; 34 g carbohydrate; 9 g fiber; 9 g protein

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