3 cloves of garlic, minced
1 medium onion (100 g), chopped
3 tablespoons of olive oil
1 1/2 cup of fresh or frozen green peas (200 g)
4 tablespoons of chopped parsley
3 medium tomatoes (300 g), peeled and seeded, chopped
3 medium potatoes (300 g), cut into 1 cm cubes
2 cups of finely chopped cabbage (200 g)
1 small head of celery with leaves, cut into small pieces
3 liters of water
1 tablespoon of salt
1 3/4 cup of macaroni type father-nosso (190 g)
1 can of white kidney beans in conserva, drained (300 g)
3 cloves of garlic, minced
1 medium onion (100 g), chopped
3 tablespoons of olive oil
1 1/2 cup of fresh or frozen green peas (200 g)
4 tablespoons of chopped parsley
3 medium tomatoes (300 g), peeled and seeded, chopped
3 medium potatoes (300 g), cut into 1 cm cubes
2 cups of finely chopped cabbage (200 g)
1 small head of celery with leaves, cut into small pieces
3 liters of water
1 tablespoon of salt
1 3/4 cup of macaroni type father-nosso (190 g)
1 can of white kidney beans in conserva, drained (300 g)
In a large pot, over medium heat, cook the garlic and onion in olive oil, stirring occasionally, until softened (about 5 minutes)
Add the remaining ingredients, except for the macaroni and kidney beans
Cover the pot and cook until the legumes are tender (about 20 minutes)
Add the macaroni and cook until al dente (8 minutes)
Add the kidney beans, stir, and let it warm through
Transfer to a serving bowl and serve immediately
242 calories per serving
