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Great soup for a winter night. Serve with crusty bread and grated parmesan.

Preparation time: 1 hour
Cooking time: 1 hour



¾ stick margarine
3 Leeks, white part and some green, sliced
3 stalks celery, sliced
3 carrots peeled and sliced
¼ head red or green cabbage, thinly sliced
2 medium red potatoes, peeled and cubed
2 zucchini, cubed
½ lb green beans, trimmed and broken into 2 in. pieces
1 16oz can peeled tomatoes, and juice, chopped
1 can red kidney beans, drained
½ lb macaroni(ditalini or small shells)
4 14oz cans chicken broth
3 T. chopped Italian parsley


Melt margarine, add leeks, celery and carrots. Saute about 4 minutes. Add potatoes and broth. Cook on low until vegetables start to soften, Add potatoes and cook about 20 minutes. Add green beans, cabbage and zucchini and and tomatoes. Cook about 1 hour, low heat. Bring to boil and add macaroni. Lower heat and cook about 10 minutes. Remove from heat and stir in beans and parsley. Salt and pepper to taste. Let sit about ½ hour before serving. Serve with parmesan cheese
If necessary add more broth. Can also be cooked with just vegetable broth.

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