Ingredients:

• 2 cups – homemade Chicken broth
• 1/2 – medium white onion, chopped
• 2 – stalks celery, chopped
• 1 – Cloves garlic, chopped
• 1/2 – spring onion, chopped, green stems removed
• 4 – medium tomatoes, diced
• 1/2 tsp – Basil
• 1/4 tsp – Oregano
• 1/8 tsp – black pepper
• 1.5 cup – cabbage, shredded
• 1/2 – medium zucchini, thinly sliced
• 1 – carrots, grated
• 6 – ounce can, or equivalent measure of boiled red kidney beans, with liquid
• 1.5 cup – cooked macaroni

Method:

1. In a stock pot, heat stock just to boiling (do not boil).
2. Add onion, celery, garlic and leek.
3. Reduce heat to simmer. Cook for 2 hours.
4. Add tomatoes, basil, oregano and pepper. Simmer for 30 mins.
5. Return stock just to boiling (do not boil).
6. Add cabbage, zucchini and carrots. Reduce heat and simmer for 20 mins.
7. Add remaining ingredients and heat.

Recipe courtesy of Sify Bawarchi