Ingredients
2 5/8 cups noodles
10 3/4 cups savoy cabbage cut into strips
2 1/8 cups vegetable stock
5 3/8 cups tomatoes tinned
1 can beans Italian
1/2 teaspoon ground cumin
Method
Sources
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Italian ancient grain — nutty, chewy, salads, soups, risotto-style
Tuscan white beans — ribollita, pasta e fagioli, cassoulet
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Classic blend — oregano, basil, thyme, rosemary, marjoram
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Italian ancient grain — nutty, chewy, salads, soups, risotto-style
Tuscan white beans — ribollita, pasta e fagioli, cassoulet
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Classic blend — oregano, basil, thyme, rosemary, marjoram
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cook the noodles in boiling salted water following package instructions, then drain and allow to cool. Place the cabbage in a pan, pour in the stock and tomatoes and simmer over medium heat for about 20 minutes. Add the beans and noodles to the soup, add cumin and season to taste. Cook for several minutes to allow flavors to meld, then serve.