Italian comfort food Beef bouillon granules may be replaced with chicken or vegetable. Delay addition of pasta to avoid sticking, but allow plenty of time to cook. W-S Journal Recipe Swap: Peggy Midkiff

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  • 4 teaspoon(s) beef bouillon granules
  • 1 15 ounce(s) can cannellini beans
  • 1 14.5 ounce(s) can Italian green beans, drained
  • 1 8 ounce(s) can tomato sauce
  • 2 14 ounce(s) cans diced tomatoes
  • 1 stalk(s) celery, chopped
  • 1 cup(s) chopped cabbage
  • 1 teaspoon(s) dried Italian herb seasoning
  • 8 ounce(s) dried spaghetti or linguine, broken into pieces
  • 2 clove(s) garlic, minced
  • Grated Parmesan cheese
  • 1/4 teaspoon(s) ground black pepper
  • 1 large onion, chopped
  • 1 medium carrot, chopped
  • Pesto, optional
  • 1 small zucchini, halved lengthwise and sliced


  1. 1. Place all ingredients except the pasta, Parmesan and pesto into a large Dutch oven. Bring to a boil, then reduce to a simmer. Stir often, watching carefully that the ingredients don't stick to the bottom of the pot, for 2 to 3 hours.
  2. 2. Add pasta after the first hour.
  3. 3. Divide soup into bowls and sprinkle with Parmesan and pestoif using.
November 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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