Yield: 8 servings
|2 quarts||Vegetable Broth (home made)|
|4 eaches||Celery stalks|
|15 ounces||Kidney beans canned|
|2 ounces||Macaroni, uncooked|
|3 tablespoons||Garlic clove minced|
|2 tablespoons||Parsley dried|
|2 tablespoons||Italian seasoning|
|32 ounces||Tomato canned low sodium|
|2 tablespoons||Olive oil|
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 quart pan) on high heat. When hot added the olive oil then the diced onion and garlic. Cook stirring occasionally for about ten minutes. Add the celery, leeks and all the dry seasonings except for the paprika. Stirring regularly cook until the onions are clear and the celery is softening. Add the carrots, vegetable broth and water.
Crush the tomatoes before adding. Stirring well add the paprika.
Bring mixture to a boil then lower the heat to a good simmer. Add the cabbage and the zucchini. Stir well and cover. Cook for about five hours or more stirring occasionally. Just before serving add the cooked macaroni to heat before serving.