Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 qt Vegetable Broth (home made) 3 tb Garlic clove minced
1 qt Water 2 tb Parsley dried
1 lb Carrots 1/8 ts Pepper
3 md Onion 3 tb Paprika
4 ea Celery stalks 2 tb Italian seasoning
3 c Cabbage 32 oz Tomato canned low sodium
2 md Zucchini 2 tb Olive oil
15 oz Kidney beans canned 1 md Leek
2 oz Macaroni, uncooked

Dice the onions. Cube the carrots. Dice the celery stalks. Clean,
split and chop the white portion of the leeks. Wash and cut the
zucchinis into bite size cubes. Pre-cook the macaroni. Put a large
(12 quart pan) on high heat. When hot added the olive oil then the
diced onion and garlic. Cook stirring occasionally for about ten
minutes. Add the celery, leeks and all the dry seasonings except for
the paprika. Stirring regularly cook until the onions are clear and
the celery is softening. Add the carrots, vegetable broth and water.
Crush the tomatoes before adding. Stirring well add the paprika.
Bring mixture to a boil then lower the heat to a good simmer. Add the
cabbage and the zucchini. Stir well and cover. Cook for about five
hours or more stirring occasionally. Just before serving add the
cooked macaroni to heat before serving.

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