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1 cup
dried kidney beans
4 cup cold
water
1 tbsp
olive or other cooking oil
1 large
onion, chopped
1 clove
garlic, chopped finely
1 1/2 very
finely shredded cabbage
2 large
carrots, chopped
28 oz can
tomatoes
1 cube
beef bouillon
1 1/2 tsp
salt
1/4 tsp
pepper
1/2 tsp
dried leaf basil
1 cup
shell macaroni
2 tbsp
chopped parsley
grated
Parmesan cheese |
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Method : Soak
beans in cold water overnight. Drain, measuring soaking water and
adding enough to make 5 cups (1.25L). Put beans in large saucepan
and add the 5 cups (1.25L) water. Bring to a boil, turn down heat,
cover and simmer 1 hour or until beans are beginning to get tender. Heat oil
in small skillet and cook onion and garlic gently 5 minutes,
stirring. Add to beans along with cabbage, carrots, tomatoes,
bouillon cube, salt, pepper and basil. Cover and simmer 30 minutes. Cook
macaroni in plenty of boiling salted water 3 minutes. Drain. Add to
soup along with parsley. Cook gently 10 minutes. Taste and adjust
seasoning. Serve topped with a generous sprinkling of Parmesan
cheese.
Serves 4-6
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