Ingredients
- 375g (whole pack) Italian soup mix
- 2 tbs olive oil
- 1 large onion, diced
- 2 large carrots, finely diced
- 2 stalks of celery, finely diced
- 2 potatoes, finely diced
- 2 cloves garlic, crushed
- 2 tbs tomato paste
- 2 tins tomatoes whole
- 1 tsp oregano
- 1 tsp basil
- 14 cups water
- 1 cup cabbage, shredded
- 1 cup small dried pasta (risoni)
- salt to taste
- ground pepper to taste
- 2 tbs rice
- parmesan cheese, grated, to serve
- fresh parsley, finely chopped, to serve
Method
- Prepare soup mix according to instructions (generally soak for a few hours, drain and wash, then cook until beans are softening but still firm inside) - put aside
- Heat olive oil in large cassoulet or pot, add onion, carrots, celery, potato and garlic and cook for 4 or 5 minutes
- Add tomato paste, tomatoes, soup mix, rice, oregano, basil and water and bring to boil. Boil for 10 minute, then reduce to simmer, cover and cook for approx 1 hour or until beans in soup mix are tender, sitrring occasionally.
- Add cabbage and pasta, cook for further 15 minutes.
- Season to taste and serve with parmesan and parsley.
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