- Gluten Free
1/2 box BARILLA elbows
1 jar Tomato & Basil Sauce
2 tablespoons Extra virgin olive oil
½ cup Onions, chopped
1 cup Celery, chopped
1 cup Carrots, chopped
1 clove Garlic
2 cups Cabbage, thinly sliced
1 cup Zucchini, chopped
1 cup Green peas
Salt to taste
¼ teaspoon Freshly ground black pepper
2 quarts chicken stock
2 cups Broccoli florets
1 can (15 ounces) Cannellini beans, drained
1 tablespoon Fresh parsley, chopped
1 tablespoon Fresh basil, chopped
¾ cup Parmigiano cheese, grated
SAUTE chopped garlic celery, carrots and onion with olive oil for sauté two to five minutes over medium heat. Add garlic right away.
STIR in cabbage, zucchini, and green peas. Season with salt and pepper and cook for five minutes
ADD sauce and stock; bring to boil.
- ADD pasta, broccoli, beans and cook for nine minutes. Allow soup to rest for 10 minutes, then stir in fresh herbs and cheese before serving.