Ingredients
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4 cups low sodium chicken broth
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1 (14 1/2 ounce) peeled canned Italian tomatoes
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1 small onion, chopped
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1 stalk celery (cut into 1 in. pieces)
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2 tablespoons chopped parsley
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1/2 teaspoon oregano
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1 dash pepper
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1 cup canned chick-peas, rinsed and drained
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1/2 cup cubed zucchini
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1/2 cup chopped cabbage
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1 cup uncooked pasta
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1 garlic clove
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1/2 cup diced carrot
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1/2 cup fresh peas or 1/2 cup defrosted frozen peas
Instructions
- In a dutch oven combine broth, tomatoes, onion, celery, parsley, oregano, pepper, and garlic. Simmer, stirring occasionally for 20-30 minutes.
- Add all other ingredients and continue to cook until all vegetables are tender.
- Thirty minutes before serving, Add uncooked pasta.
- **Serve with grated parmesan cheese**.