Method
- Cook onion and garlic in a large pot with 2 tbsp water until onion is translucent.
- Add tomato, carrot, celery, zucchini, potato, tomato paste, bay leaf, stock and water.
- Bring to the boil, add the pasta and simmer for 15 minutes or until tender.
- Add cabbage and beans.
- Cook for a further 5 minutes or until cabbage is soft. Serve.
Serving tip
Serve by itself or with a small wholemeal bread roll.
Variations
Don’t have cabbage? Try brussels sprouts, kale or spinach instead.
Nutrition tip
Make the soup gluten-free by substituting wholemeal pasta for pulse pasta made from chickpeas and lentils, which are high in fibre and plant-protein.
Acknowledgement goes to Cancer Council Queensland for original development of this recipe.
