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Ingredientes
- 2 1/2 cup peeled and diced spanish onions
- 1/2 cup minched garlic
- 1 cup vegetable base
- 3 bay leaves
- black pepper
- 1 1/4 quarts washed, peeled and shredded cabbage
- 2 1/2 cups washed, peeled and shredded carrotes
- 1 1/4 quarts washed, peeled and diced small potatoes
- 2 1/2 washed, peeled and diced celery
- 1 lb baby spinach
- 2 1/2 cup wholle, chopped green beans
- 2 lbs diced tomatoes
- 2 1/3 cup dry white beans
- 1/2 lbs small shelled pasta
- 2 cups all-purpose flour
- 2 cups water
Direcciones
- Sort beans and wash. Cover with water and soak overnight. Rinse, put beans in pot with above amount of water. Cook until tender. Do not drain. Saute onions. Stir into beans. Add remaining ingredients except pasta.
- Heat to boiling, reduce heat and simmer until vegetables are tender and flavors are mingled. Add pasta 1/2 an hour befor serving. Cook until pasta is tender.
- Taste and adjust for seasoning if necessary. Mix 2 cups of flour with 2 cups of water. The water and flour mixture is called 'slurry'. use the slurry to slightly thicken the soup. add the slurry to the soup mixture and simmer for 10 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 50 servings | |
| Calories 84 | |
| Calories from Fat 10 | 12% |
| Total Fat 1.15g | 1% |
| Saturated Fat 0.57g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 43mg | 2% |
| Potassium 280mg | 8% |
| Total Carbs 14.82g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.27g | 1% |
| Protein 3.84g | 6% |
