125 ml    Olive oil

500 g      Onions, diced

250 g       Celery, small dice

250 g       Carrots, small dice

10 gm    Garlic, chopped

250 g      Green cabbage, diced

250 g     Zucchini, medium dice

500 g      tomatoes blanched and diced

300 ml   tomato puree

5 00ml   White stock

5 gm     Dried basil

5 gm   Oregano

100 g    macaroni,

150 g      beans

to taste   Salt

to taste   Pepper

20 0gms  Parmesan cheese



  • Heat the oil in a heavy pot over medium heat.
  • Add the onions, celery, carrots, and garlic. Sweat them in the
  • oil until they are almost tender. Do not brown.
  • Add the cabbage and zucchini. Stir to mix the vegetables.
  • Continue to sweat them for another 5 minutes.
  • Add the tomatoes, stock, and basil. Bring to a boil, reduce heat, and simmer until the vegetables are almost cooked.
  • Add the pasta and continue to simmer the soup until the pasta is cooked.
  • Add the beans and bring the soup back to a boil.
  • Season to taste with salt and pepper.
  • Just before service, stir in the parmesan cheese, or serve the  cheese separately


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