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Categories:
olive oil onion garlic carrots celery basil beef broth bacon soup water tomatoes green cabbage zucchini ditalini Parmesan cheese
Viewed: 67 - Published at: 10 months agoIngredients
- 1 teaspoon olive oil
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and medium dice
- 12 cup celery, sliced
- 1 teaspoon dried basil
- 1 (14 ounce) can low sodium beef broth
- 10 ounces condensed bean with bacon soup, Campbell's, undiluted
- 1 12 cups water
- 1 (14 ounce) can diced tomatoes with juice
- 1 cup green cabbage, chopped, sub. slaw mix
- 1 cup zucchini, cubed
- 1 cup ditalini, cooked according to package directions
- parmesan cheese, freshly grated at serving
Method
- 1.
- In a soup pan, over medium heat warm the olive oil.
- Saute onions until slightly translucent; add garlic and saute an additional 3 to 5 minutes.
- Be careful not to burn the garlic.
- 4.
- Add carrots, celery, basil, broth, bean and bacon soup, water, tomatoes, cabbage, and zucchini.
- 5.
- NOTE: ADD POINTS for pasta and cheese if using.
- 6.
- In the mean time: boil water for pasta.
- Cook according to package directions.
- 7.
- DO NOT ADD pasta to the soup.
- Rinse cooked pasta with hot water to remove the starch residue and prevent sticking.
- Set aside.
- 8.
- Ladle hot soup over cooked macaroni; top with grated Parmigiano Reggiano cheese, if using.
