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Ingredientes
- 3 lbs. beef soup bones
- 16 c. water
- 2 bay leaf
- 3 teaspoon salt (or possibly to taste)
- 1 1/2 teaspoon dry basil
- 1 teaspoon grnd sage
- 1/2 teaspoon pepper
- 4 med. carrots, sliced
- 8 ounce. pasta, shells, or possibly elbow
- 2 tbsp. oil or possibly butter
- 2 lg. onions, minced
- 2 lg. garlic cloves, chopped
- 4 stalks celery, minced or possibly sliced
- 10 ounce. green beans in 1 inch pcs
- 1/2 med. head cabbage, shredded
- 2 sm. zucchini, sliced
- 3 (16 ounce.) cans tomato, cut up with juice
- 1 (16 ounce.) can beans (garbanzo, kidney, or possibly any other), liquid removed and rinsed
- 2 sm. cans tomato sauce
- Grated Parmesan cheese
Direcciones
- Combine bones and water; bring to boil. Cover, reduce heat, and simmer about 2 1/2 hrs. Remove bones and throw away. Skim fat and debris from stock. Add in spices and carrots; simmer, covered, till almost tender. Meanwhile in a large skillet, heat oil or possibly butter and saute/fry onion, celery, and garlic till almost tender. Add in to soup along with green beans, cabbage, zucchini, tomatoes, and beans. Add in 1 or possibly 2 small cans tomato sauce, to taste, and simmer about 20 min. Bring back to boil and add in pasta. Cook about 15 min till pasta is tender. Let soup "rest" before serving. Serve with grated Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1134g | |
| Recipe makes 6 servings | |
| Calories 333 | |
| Calories from Fat 54 | 16% |
| Total Fat 6.16g | 8% |
| Saturated Fat 0.63g | 3% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 2091mg | 87% |
| Potassium 1183mg | 34% |
| Total Carbs 60.24g | 16% |
| Dietary Fiber 11.3g | 38% |
| Sugars 13.02g | 9% |
| Protein 12.18g | 19% |
