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Ingredients :
2 tablespoons olive oil
2 carrots, chopped
2 stalks celery, chopped
¼ medium head cabbage, shredded
6 cups chicken broth
2 (14.5 ounce) cans peeled and diced tomatoes
3 ½ cups water
1 cup elbow macaroni
3 cloves garlic, minced
½ teaspoon ground black pepper
Methods :
Step 1
Heat the oil in a large pot over medium heat. Saute the carrots, celery and cabbage in the oil for about 8 minutes, stirring well.
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Step 2
Raise heat to high and pour in the broth, tomatoes and water. Bring to a boil, reduce heat to low, cover and simmer for 1 hour.
Step 3
Remove lid, stir in macaroni and heat for 5 minutes, or until macaroni is tender. Remove from heat and stir in the garlic and ground black pepper.
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