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Ingredientes
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, finely chopped
- 1 medium yellow onion, chopped
- 6 cups vegetable broth
- 1 cup thinly sliced native cabbage
- 1/4 cup tomato paste
- 1/4 cup chopped fresh kinchay (wansoy will be ok)
- 1 tablespoon chopped fresh basil
- 2 large stalks of celery, sliced
- 2 medium carrots, peeled and chopped
- 3 red ripe chopped tomatoes, with their liquid
- 1 cup cooked chickpeas, drained
- 1 cup dried pasta shells
- 1/2 cup cooked white beans, drained
- Salt and pepper, to taste
- 3/4 cup grated parmesan cheese
Direcciones
- In a large stockpot, heat oil over medium high heat.
- Add garlic and onion and cook until translucent.
- Add broth, cabbage, tomato paste, parsley, basil, celery, carrots, and tomatoes with their juice and cook for 30 to 40 minutes, until vegetables are tender.
- Add chickpeas, pasta and beans and simmer for another 20 minutes.
- Season with salt and pepper.
