Recipes

Mediterannean Pasta-Vegetable Soup
  • Ingredients
  • 1 tablespoon olive oil
  • 1 large onion, coarsely chopped
  • 3 cloves garlic, minced
  • 2 carrots, halved lengthwise
  • and cut into thin slices
  • 5 cups 1/4 inch wide shredded
  • kale or spinach
  • 2 cups chopped cabbage
  • 2 cups no-fat chicken broth
  • 1 5-1/2 ounce can V-8 juice
  • 1 16-ounce can red kidney beans,
  • rinsed and drained
  • 5 ounces small elbow macaroni
  • 1/2 teaspoon salt
  • 1/4 cup grated parmesan cheese
  • 1/2 pound Italian turkey sausage with sun-dried tomatoes, browned and cut into
  • 1/2-inch pieces (page 102)
Directions
  1. In a large saucepan or Dutch oven, heat the oil until hot but not smoking over medium heat
  2. Add the onion and garlic and cook, stirring frequently, until the onion has softened, about 5 minutes. Stir in the carrots, kale, and cabbage and cook, stirring frequently, until the vegetables have softened, about 4 minutes
  3. Stir in the broth, tomato-vegetable juice, and 3 cups of water
  4. Bring to a boil, reduce to a simmer, cover, and cook until the flavors have blended, about 5 minutes. Uncover the soup, return to a boil over medium heat, and stir in the beans, macaroni, sausage, and salt
  5. Cook, uncovered, until the macaroni is tender, about 8 minutes longer
  6. Remove from the heat and stir in 1 tablespoon of the parmesan
  7. Serve the soup with the remaining 3 tablespoons of parmesan sprinkled on top.


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