Prep overnight ∙ Cook 45 min ∙ Serves 4
8 cups vegetable stock
1 1⁄2 cups of garbanzo beans
2 cups red kidney beans
1⁄2 cups carrots
1⁄2 cup fresh parsley
Salt to taste
1 cup cabbage
1⁄4 tsp. oregano
3⁄4 tsp. basil
1⁄4 tsp. thyme
1⁄2 cup celery
1⁄2 cup onion
1 clove garlic
1 pkg. spinach noodles cooked
3 medium tomatoes (or 1-14 oz can of unsweetened, unsalted Italian tomatoes)
1) Soak garbanzo and kidney beans overnight, drain and rinse.
2) Peel and dice tomatoes.
3) Cook and drain kidney and garbanzo beans as per directions on pkg.
4) Mince garlic and parsley.
5) Chop carrots, onion, celery, cabbage and garlic and sauté in water or soup stock over medium heat 5-7 min.
6) Stir in cooked and drained kidney beans, garbanzo beans, diced tomatoes, and minced herbs. 7) Bring to a simmer, then turn heat down and simmer 10 min.
8) Stir in cabbage and parsley with lid partially on for about 15 min. or until cabbage is tender.
9) Add more soup stock or tomatoes as needed.
10) Serve over noodles (prepared according to package directions).
