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Categories:
cabbage onions carrots stalks celery butter white kidney beans red kidney beans spinach beef bouillon vegetable broth Italian tomatoes Worcestershire sauce salt garlic Pasta
Viewed: 36 - Published at: 9 years agoIngredients
- 1 small head cabbage
- 2 onions
- 3 carrots
- 3 stalks celery
- 6 Tbsp. butter
- 1 can white kidney beans
- 1 can red kidney beans
- 1 pkg. frozen chopped spinach
- 3 pkg. beef bouillon
- 1 can vegetable broth
- 1 can stewed Italian tomatoes
- 2 tsp. Worcestershire sauce
- salt, pepper, oregano
- 2-3 cloves garlic, crushed or minced from jar
- 1/3 c. Acini di Pepe pasta
Method
- Use a very large, deep pan (8-10 quarts).
- Shred cabbage and carrots.
- Chop onions and celery.
- (If using a food processor, use the grater blade for all vegetables.)
- Melt butter and add garlic and onions.
- Cook slowly until onions are transparent.
- Be careful not to let burn.
- Add cabbage, carrots and celery.
- Cover and cook for 25 minutes, stir frequently.
- Add vegetable broth and 8-10 cups of water.
- Add bouillon and tomatoes.
- Cover and simmer 30 minutes.
- Add beans (don't drain), pasta, Worcestershire sauce and seasonings.
