This is one of my favourite soup recipes that I've been making for a long time. Although I have a "recipe" for it - it is easily adaptable and can be changed to suit your preference. It is perfect served with fresh dinner rolls on a cold autumn night.
2 cups thinly sliced cabbage
1/2 red onion, chopped
2 cloves garlic, minced
1 large can diced tomatoes, with juice
2 cups chicken broth
1 cup water
1 large can kidney beans, rinsed and drained (or 2 cups cooked)
3-5 large carrots, chopped
3-4 stalks celery, chopped
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried thyme
1/4 cup small pasta
Parmesan cheese, for garnish, if desired
1. Heat a small amount of EVOO in a large stockpot. Sautee cabbage, onion and garlic until cabbage and onion are very limp.
2. Add remaining ingredients, except pasta. Bring to a boil.
3. Add pasta. Reduce heat and simmer, covered, for an hour or more to meld flavours.
Serve sprinkled with Parmesan cheese, if desired.
Makes 6-8 servings.