Prep 15 mins
Cook 30 mins
A wholesome soup bursting with garlic flavour and goodness. From a small town newspaper many, many years ago, where I used to live,and love, and cook. I still make the soup, though I no longer live and love there. An incredibly resourceful recipe, adaptable, adjustable to just about anything that might be in the fridge that you want to use up. I use the food processor to do the fine work on the garlic, onions, carrots, cabbage. Use the pasta or grain (like rice) of your choice.
- 14.79 ml extra virgin olive oil
- 59.14 ml water
- 1 head of garlic, cloves peeled and minced
- 236.59 ml onion, chopped
- 1656.13 ml water
- 3 chicken bouillon cubes
- 354.88 ml carrots, sliced thinly
- 709.77 ml green cabbage, chopped
- 354.88 ml broccoli florets
- 212.62 g can tomato sauce
- 177.44 ml small shell pasta
- 4.92 ml dried basil
- 1.23 ml pepper
- In large soup pot heat the olive oil and water.
- Add the garlic and onion and saute 5 minutes.
- Add the 7 cups water, bouillion, and carrots.
- Bring to a boil, cook 5 minutes and add cabbage, broccoli, tomato sauce, pasta shells, and seasonings.
- Bring to another boil, stir, reduce heat, cover and simmer for 20 minutes.
This was good. Not as much flavor as I had hoped but mild and light. Thanks for posting the recipe.
We enjoyed this, yes my husband & I did. Most of the ingredients we keep on hand, so it is a great recipe for this time of year. Thanks for sharing.
I didn't have the broccoli and we added some green peppers. Great soup