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- 4 cups of vegetable broth or water
- 4 cups tomatoes (diced) (or equivalent canned)
- 1 tablespoon chopped fresh basil (or teaspoon dried)
- 1 teaspoon dried oregano
- 2 carrots (chopped)
- 2 stalk of celery (chopped)
- 1 cup cabbage (shredded)
- 1 onion (chopped)
- 1 15 oz can garbanzo beans
- 1 15 oz can red kidney beans
- 3 cloves garlic (minced)
- 1 package whole grain pasta noodles
- 1. In a large soup pot combine all the ingredients except for the pasta.
- 2. Simmer over low heat for at least one hour, or until vegetables are tender.
- 3. Add the pasta
- 4. Bring to a slow simmer for an additional 20 minutes or until pasta is done cooking.
- 5. ENJOY!