8 servings
Ingredients1¼ cup (15 oz can) kidney/white beans,dried
2 Tbsp olive oil
1 large onion, chopped
3 quarts beef stock
2 carrots, diced
2 potatoes, diced
2 cloves garlic, chopped
1 Tbsp tomato paste
1 bay leaf
2 tsp dried Italian seasonings
2 Tbsp Italian parsley, minced
3 cups thinly sliced cabbage
1 cup macaroni or small pasta
Grated Parmesan cheese, to serve
If using dried beans, cover with water and soak for 8 hours or overnight. Drain, but in large sauce pan with 2 quarts water and simmer for 1½ hours, or until tender.
In a large pot, heat olive oil and add onion, carrots, potatoes, and garlic, reduce heart and cook for 5 minutes without coloring. Add the tomato paste and cook for 3 minutes. Add the stock and simmer for 10 minutes, skimming any fat from the surface. Add the bay leaf, Italian seasonings, parsley and cabbage and simmer for 5 minutes
Add the beans and simmer for 10 minutes. Add the pasta and cook an additional 15 minutes, or until soft. Check the seasoning and serve with the grated Parmesan sprinkled over top.