directions
-
1
In a large saucepan or Dutch oven, heat the oil until hot but not smoking over medium heat
-
2
Add the onion and garlic and cook, stirring frequently, until the onion has softened, about 5 minutes. Stir in the carrots, kale, and cabbage and cook, stirring frequently, until the vegetables have softened, about 4 minutes
-
3
Stir in the broth, tomato-vegetable juice, and 3 cups of water
-
4
Bring to a boil, reduce to a simmer, cover, and cook until the flavors have blended, about 5 minutes. Uncover the soup, return to a boil over medium heat, and stir in the beans, macaroni, sausage, and salt
-
5
Cook, uncovered, until the macaroni is tender, about 8 minutes longer
-
6
Remove from the heat and stir in 1 tablespoon of the parmesan
-
7
Serve the soup with the remaining 3 tablespoons of parmesan sprinkled on top.
Mediterannean Pasta-Vegetable Soup
ingredients
- 1 tablespoon olive oil
- 1 large onion, coarsely chopped
- 3 cloves garlic, minced
- 2 carrots, halved lengthwise
- and cut into thin slices
- 5 cups 1/4 inch wide shredded
- kale or spinach
- 2 cups chopped cabbage
- 2 cups no-fat chicken broth
- 1 5-1/2 ounce can V-8 juice
- 1 16-ounce can red kidney beans,
- rinsed and drained
- 5 ounces small elbow macaroni
- 1/2 teaspoon salt
- 1/4 cup grated parmesan cheese
- 1/2 pound Italian turkey sausage with sun-dried tomatoes, browned and cut into
- 1/2-inch pieces (page 102)