(12 servings)
Ingredients
- 9 c water
- 2 (14.5 oz) cans stewed tomatoes
- 2 red potatoes, cubed
- 1 onion, chopped
- 3 stalks celery, chopped
- 3 carrots chopped
- 1 head cabbage, chopped
- 1 zucchini, sliced
- 1 (15 oz) can kidney beans
- 1 (15 oz) can cannellini beans
- 1 (15 oz) can garbanzo beans
- 16 oz macaroni pasta
Spices
- 1 T basil
- 1 T oregano
- 1 T parsley
- 1 T garlic powder
- 1.5 t onion powder
- 1.5 t thyme
- 1.5 t rosemary
- 2 t black pepper
- 2 t salt
- ¾ t cayenne pepper
In a large soup pot water, tomatoes, potatoes, onion, celery, carrots, and spices and bring to boil. Reduce heat and simmer for about two hours.
Add cabbage, kidney beans, cannellini beans, garbanzo beans, and zucchini. Simmer for another 30 minutes to an hour. The longer the soup cooks, the better it gets.
In a separate pot, cook the pasta as directed on the package. I like to keep the noodles separate because this recipe makes a lot of soup, which I eat over several days. Adding the noodles to the soup before storing the noodles will suck up most of the broth and get over soggy in the refrigerator. You can add the noodles directly to the soup if you prefer.
To serve the soup, spoon about ½ to ¾ cup of noodles for 2 cups of soup.