Recipe by Annacia
A variety of vegetables, most fresh from the garden will tempt the nostrils of any passersby. This meal-in-a-dish, crunchy with celery, carrots and cabbage comes to the table brimming with flavor and is served over spaghetti. Soaking time for beans not included (I use canned beans and never drain them).
Top Review by justcallmetoni
Another canned bean user here, in my case broad beans. :wink: I also replaced the potato with some sliced zucchini to keep this consistent with the WW Core program. Added both the zucchini and whole wheat spaghetti to the pot in the last 10 minutes of cooking. Less fuss and one less pot to clean. The flavor was really very good and more complex than the simple list of ingredients would suggest. Used fresh parsley which added much more flavor than dried might. Delicious and easy.
- 1⁄2 cup dry white bean
- 7 cups water, boiling
- 8 chicken bouillon cubes
- 1 (14 1/2 ounce) candiced and peeled tomatoes
- 1⁄2 cup shredded cabbage
- 1⁄2 cup chopped onion
- 2 carrots, sliced
- 2 celery ribs, chopped
- 2 tomatoes, chopped
- 1 potato, diced
- 1 tablespoon dried parsley flakes
- 1 garlic clove, crushed
- 1⁄2 teaspoon marjoram
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon ground black pepper
- 2 ounces spaghetti
Directions See How It's Made
- Cover beans with water. Soak overnight.
- The second day drain beans. Meanwhile bring water to a boil; add bouillon cubes, stirring to dissolve. Add canned tomatoes, cabbage, onion, carrots, celery, tomatoes, potatoes, parsley, garlic, marjoran, thyme, oregano and pepper.
- Return to a boil, lower heat; simmer on low for 1 hour.
- Meanwhile cook spaghetti separately according to package directions. Drain, cover and set aside.
- Portion spaghetti into individual bowls. Ladle soup over noodles.