Source:

Lilann

Serves/Makes:10

Ingredients

• 4 Tbsp (60 ml) margarine
• 3/4 cup (175 ml) chopped onion
• 1/2 cup (125 ml) chopped celery
• 1/2 cup (125 ml) chopped carrots
• 20 oz (560 grm). can cannelli (or other white) beans, rinsed and drained
• 1 can (32 oz (896 grm).)chicken stock
• 1 cup (225 ml) sliced zuccini
• 1 cup (225 ml) canned tomato
• 1 Tbsp (15 ml) tomato paste
• 1-1/2 cups (350 ml) diced potato
• 2 cloves garlic, minced
• 2 tbsp (30 ml) chopped parsley
• 1 tsp (5 ml) salt
• 1 tsp (5 ml) sweet basil
• 1/2 cup (125 ml) elbow macaroni
• 1/2 cup (125 ml) parmesan cheese

Preparation

• Melt margarine in deep pot.
• Add onion,celery, carrot and sautee for a few minutes.
• Add remaining ingredients (except paste and cheese); bring to a boil.
• Reduce heat and simmer for one hour.
• Add tomato paste and cheese, simmer 30 minutes longer.

Comments

An old Italian lady gave me this recipe a very long time ago. If you would like to add shredded cabbage the amount would be 1/2 cup.