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Total Time
1hr 35mins
Prep 15 mins
Cook 1 hr 20 mins

This is an easy budget stretching favorite from our early marriage. It freezes well for Once a Month Cooking, and makes a great big batch. My husband prefers it to never reach the freezer, though--just eat it for lunch until it's all gone. We make it with our "Parsley Pesto" which is more special. To make it vegan/vegetarian, omit the chicken broth.

Ingredients Nutrition

Directions

  1. Heat water, chicken broth, 2 tsp.
  2. salt, beans, cabbage, carrots, canned tomatoes and celery.
  3. Cook at a simmer for 30 minutes.
  4. In a separate pan, saute onions in oil for 5 min.
  5. Add zucchini, tomato, garlic to the saute--cook on low for 20 minutes, covered.
  6. Add saute to bean mixture along with parsley and noodles.
  7. Cook slowly, covered for 30 minutes, stirring occasionally.
  8. *IfI am going to freeze this, I skip the pasta.
Most Helpful

4 5

Even the carnivore hubby liked this one, very hearty. It could use a punch of flavor but that just means season to your taste. You could also use more broth and less water. I liked the flavor as it was, though.

4 5

This recipe is excellent - very versatile. In our house everyone likes a different type of chilli (tabasco, chilli flakes, strength of chilli etc etc) and this allows them all to add to taste. Serving sizes are generous - no one went hungry! Will definitely be making this again.

3 5

very tasty, could use a bit more flavouring but very good non the less.