Products used for this recipe
Ingredients
1/2 cup Colavita Extra Virgin Olive Oil
1 cup chopped onion
3 stalks celery, diced
3 carrots, peeled and diced
1/4 head green cabbage, shredded
1/4 pound green beans, cut into 1 inch pieces
1 clove garlic, chopped
3 to 4 sprigs parsley, chopped
1 (6-ounce) can tomato paste
2 cups Rachael Ray All-Natural Beef Stock
9 cups water
1 or 2 cans kidney or cannellini beans, drained and rinsed
3 small zucchini, chopped
1 cup La Molisana Shells Pasta
Salt and pepper, to taste
6 tbsp grated Parmesan cheese, or more to taste
Steps
- Heat the olive oil in a large pot or Dutch oven; add the onion, celery, carrots, cabbage, green beans, garlic and parsley.
- Saute over low heat until they are wilted. Add the tomato paste, beef broth and water; simmer 45 minutes.
- Add the beans, zucchini and pasta; simmer 15 minutes more, or until the pasta is cooked. Taste and adjust seasonings.
- Ladle into bowls and top with Parmesan cheese.
