YIELDS: 6 cups
TIME: 45min
- 1oz Olive oil
- 4oz Onions, sliced thin
- 2oz Celery, small dice
- 2 oz Carrots, small dice
- 2 tsp Garlic, chopped
- 2 oz Green cabbage, shredded
- 2 oz Zucchini, medium dice
- 1 ea Tomatoes, crushed
- 6 cups Chicken stock
- 1tbsp The Spice Coach® Citrus Rub
- 1/2 tsp Dried basil
- 6 oz Small macaroni, such as ditalini or orzo
- 6 oz Drained, canned cannellini or other white beans
- 1 tsp Chopped parsley
- TT Salt & Pepper
- As needed Parmesan cheese(grated)
1 – Heat the oil in a heavy pot over medium heat.
2 – Add the onions, celery, carrots, and garlic.
3 – Sweat them in the oil until almost tender. Do not brown.
4 – Add the cabbage and zucchini. Stir to mix the vegetables. Continue to sweat another 5 minutes.
5 – Add the tomatoes, stock, and basil and citrus rub. Bring to a boil, reduce heat, and simmer until the vegetables are almost cooked. (Do not overcook. The soup will continue to cook when the pasta is added)
6 – Add the pasta and continue to simmer the soup until the pasta is cooked. (Alternatively, cook pasta separately and add to the soup just before serving.)
7 – Add the beans and return soup to a boil.
8 – Add The Spice Coach® Citrus Rub and the parsley.
9 – Season to taste with salt and pepper.
10 – Top with parmesan cheese and serve with oven crusted bread.
2 – Add the onions, celery, carrots, and garlic.
3 – Sweat them in the oil until almost tender. Do not brown.
4 – Add the cabbage and zucchini. Stir to mix the vegetables. Continue to sweat another 5 minutes.
5 – Add the tomatoes, stock, and basil and citrus rub. Bring to a boil, reduce heat, and simmer until the vegetables are almost cooked. (Do not overcook. The soup will continue to cook when the pasta is added)
6 – Add the pasta and continue to simmer the soup until the pasta is cooked. (Alternatively, cook pasta separately and add to the soup just before serving.)
7 – Add the beans and return soup to a boil.
8 – Add The Spice Coach® Citrus Rub and the parsley.
9 – Season to taste with salt and pepper.
10 – Top with parmesan cheese and serve with oven crusted bread.
RAY'S TIPS:
You can substitute water or vegetable stock and omit the cheese for a vegan dish.