Garlic paste, for
3 cloves of garlic, minced
2 tablespoons of cheddar cheese, grated
Parmesan cheese, grated
2 tablespoons of olive oil
1 tablespoon of butter
1 teaspoon of salt
Soup ingredients
12 cups of water (2.8 liters)
2 1/2 cups of chopped cabbage (285 g)
2 large potatoes (300 g), cut into 1 cm cubes
1 large zucchini (340 g), cut into 1 cm cubes
1 cup of green beans, cut into small pieces (135 g)
1/3 cup of chopped fresh parsley (45 g)
1 tablespoon of salt
1 cup of elbow macaroni (115 g)
Garlic paste, for
3 cloves of garlic, minced
2 tablespoons of cheddar cheese, grated
Parmesan cheese, grated
2 tablespoons of olive oil
1 tablespoon of butter
1 teaspoon of salt
Soup ingredients
12 cups of water (2.8 liters)
2 1/2 cups of chopped cabbage (285 g)
2 large potatoes (300 g), cut into 1 cm cubes
1 large zucchini (340 g), cut into 1 cm cubes
1 cup of green beans, cut into small pieces (135 g)
1/3 cup of chopped fresh parsley (45 g)
1 tablespoon of salt
1 cup of elbow macaroni (115 g)
Prepare the garlic paste: in a small bowl, combine all the ingredients and mix with a wooden spoon until you get a paste. Reserve
Prepare the soup: in a medium pot, add the water and bring to a boil over high heat
Add the cabbage, potatoes, zucchini, green beans, and parsley
Simmer over low heat, stirring occasionally, until the legumes are tender (about 35 minutes)
Add the salt and macaroni, stir well, and simmer until the macaroni is cooked (about 20 minutes)
Add the reserved garlic paste, stir well, and simmer for about 5 minutes
Transfer to a serving bowl and serve immediately
217 calories per serving
