1 onion, chopped
1 carrot, chopped
1 cup chopped celery
1 clove garlic, minced
2 Tbs. olive oil
4 10-oz. cans chicken broth
4 cups water
1 8-oz. can tomato sauce
2 small zucchini, diced
1 cup green beans cut into 1/2 inch pieces
1 cup potatoes, peeled and diced
3 cups shredded green cabbage
1/2 cup macaroni
1 can cannelloni beans, drained
2 cups shredded escarole
1 Tbs. butter
2 Tbs. grated Parmesan cheese
Salt and pepper to taste
Preparation:
Sauté onion, carrot, celery and garlic in olive oil until golden. Add chicken broth, water and tomato sauce. When soup begins to boil, add vegetables and macaroni. Cook until macaroni is tender. Add remaining ingredients and stir until will blended. Add salt and pepper to taste.
Serving Suggestion:
Serve hot with a hearty Italian bread.
History:
Recipe comes from TV Guide Magazine November 4, 1967.
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