This was another quick and easy wintertime soup. It’s a nice hearty soup which easily serves as a meal and I ate it for about a full week after I made it. 🙂
1 1/2 cups Cavatappi Pasta (or Macaroni, elbows)
1 medium onion, chopped
1/2 head of cabbage, chopped ]
2 garlic cloves
5 1/2-6 cups vegetable broth
1 1/2 cups weather
2 cans red kidney beans, rinsed and drains
1) Cook pasta
2) In a large pot, heat oil over medium-high heat.
3) Add onion, garlic, cabbage and season with salt and pepper. Stir until cabbage begins to wilt, about 6-8 minutes.
4) Stir in broth, beans, and water and heat until boiling.
5) Meanwhile, drain pasta and stir into cabbage mixture. Heat through and through and top with parmesan.
Add additional salt and pepper to taste.
6) Share and Enjoy!
I would maybe add some additional vegetables the next time making this soup but I was happy with it. Definitely got better as the week went on.