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Add a photoServings: 8
Ingredients
- 2 quart Vegetable Broth (home made)
- 1 quart Water
- 1 lb Carrots
- 3 med Onion
- 4 x Celery stalks
- 3 c. Cabbage
- 2 med Zucchini
- 15 ounce Kidney beans canned
- 2 ounce Macaroni, uncooked
- 3 Tbsp. Garlic clove chopped
- 2 Tbsp. Parsley dry
- 1/8 tsp Pepper
- 3 Tbsp. Paprika
- 2 Tbsp. Italian seasoning
- 32 ounce Tomato canned low sodium
- 2 Tbsp. Extra virgin olive oil
- 1 med Leek
Directions
- Dice the onions. Cube the carrots. Dice the celery stalks. Clean, split and chop the white portion of the leeks. Wash and cut the zucchinis into bite size cubes. Pre-cook the macaroni. Put a large (12 qt pan) on high heat.
- When warm added the extra virgin olive oil then the diced onion and garlic. Cook stirring occasionally for about ten min. Add in the celery, leeks and all the dry seasonings except for the paprika. Stirring regularly cook till the onions are clear and the celery is softening. Add in the carrots, vegetable broth and water. Crush the tomatoes before adding. Stirring well add in the paprika.
- Bring mix to a boil then lower the heat to a good simmer. Add in the cabbage and the zucchini. Stir well and cover. Cook for about five hrs or possibly more stirring occasionally. Just before serving add in the cooked macaroni to heat before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 719g | |
| Recipe makes 8 servings | |
| Calories 208 | |
| Calories from Fat 49 | 24% |
| Total Fat 5.59g | 7% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.01g | |
| Cholesterol 3mg | 1% |
| Sodium 1199mg | 50% |
| Potassium 871mg | 25% |
| Total Carbs 34.97g | 9% |
| Dietary Fiber 8.8g | 29% |
| Sugars 12.14g | 8% |
| Protein 7.64g | 12% |
