- 2 tablespoons olive oil
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1/4 medium head cabbage, shredded
- 6 cups chicken broth
- 2 (14.5 ounce) cans peeled and diced tomatoes
- 3 1/2 cups water
- 1 cup elbow macaroni
- 3 cloves garlic, minced
- 1/2 teaspoon ground black pepper
- 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.
- 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.
- 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.
04/01/2017
recipepes.com
Garlic Vegetable Soup, recipe
PT15M
PT1H
5
455 calories
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