A recipe that lends itself well to killing it at the produce game! As I'm doing gluten free right now I substituted some gluten free rotini in for the elbow macaroni and added in about a half pound of ground Italian sausage, both of which I cooked separately and added in for the last 10 minutes of simmering as I liked the idea of having more control of how well the pasta was cooked. The original recipe called for throwing the pasta in and cooking for the last 30 min (out of a total of 1.5 hours).
The results are delicious and virtuous!
Ingredients
- 4 tablespoons butter
- 3/4 cup chopped onion
- 1/4 cup chopped celery
- 1/2 cup chopped carrots
- whatever other produce is starting to give you the evil eye in the fridge
- 1 (19 ounce) can cannellini beans
- 1/2 cup shredded cabbage
- 1 (14.5 ounce) can stewed tomatoes
- 1 tablespoon tomato paste
- 1 1/2 cups cubed potatoes
- 1 quart vegetable broth
- 2 cloves garlic, minced
- 2 tablespoons dried parsley
- 1 teaspoon salt
- 3/4 cup elbow macaroni
- 1/2 cup grated Parmesan cheese
- 1/2 lb Italian sausage, optional
Directions
- Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and carrots; saute for a few minutes.
- Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 45 minutes until vegetables are barely tender.
- If using it, brown sausage while vegetables cook.
- Add cooked pasta and browned sausage to the pot, and simmer for 10-15 minutes more, until the veggies are tender. Correct seasoning, and serve hot with grated cheese.
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