This filling and nutritious soup is a great meal at any time of the year. With pepperoni, beans and pasta, who can resist?
INGREDIENTS (for 1 servings):
- 7 cups water
- 2 1/2 tablespoons HERB-OX® Beef Flavored Bouillon Granules
- 2 cups coarsely chopped cabbage
- 1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano
- 1 medium onion, chopped
- 1 medium carrot, halved lengthwise and diagonally sliced
- 1 tablespoon Italian seasoning
- 1 1/2 cups frozen French-cut green beans
- 1 zucchini, halved lengthwise and quartered
- 1/2 cup ditalini or small shell pasta
- 1 (15 ounce) can red kidney beans, drained
- 1 cup sliced pepperoni, quartered
- garlic salt and pepper, to taste
- refrigerated prepared pesto
- shredded Parmesan cheese
PREPARATION:
In large stockpot, combine first seven ingredients. Bring to a boil. Reduce heat to low and simmer, partially covered for 20 minutes. Add green beans, zucchini and pasta. Simmer, uncovered for an additional 15 minutes or until vegetables and pasta are tender. Stir in beans and pepperoni. Heat until warmed through, about 2 minutes. Season to taste with garlic salt and pepper. If desired, serve with pesto and Parmesan cheese.