- Lycopene and vitamin C in tomatoes are powerful antioxidants that promote health and healthy vision
- Sulfides in garlic fight the effects of oxidative stress and improve iron absorption
- Zucchini is full of water and fiber, making it a low-calorie food perfect for weight control
- Folate and iron in red kidney beans boost energy and help prevent anemia
- Vitamin K in cabbage helps the body absorb vitamin D
40 Min Cook Time |20 Min Prep Time | Serves 8|352 Calories per Serving
- 1 medium onion
- 3 cloves garlic, minced
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced zucchini
- 1 cup diced potatoes
- 3 tablespoons olive oil
- 1 tablespoon dried Italian seasoning
- 1 14.5-ounce can garlic-and-herb-flavored diced tomatoes
- 1 cup string beans, cut into bite-sized pieces
- 1 head cabbage, shredded
- 1/2 teaspoon plus 1 dash black pepper
- 8 cups water
- 1 19-ounce can red kidney beans, rinsed and drained
- 1 1/2 cups ditalini (small, tube-shaped pasta), cooked al dente
- 1/2 cup grated low-salt Parmesan or Pecorino Romano cheese (optional)
- 1 dash salt
What You Need
- Large stock pot with lid
- Cutting board
- Sharp knife
- Large spoon
- Measuring cups
- Measuring spoons
How To Make It
- Heat the olive oil in a large stock pot over medium-high heat.
- Add the onion, garlic, carrots, celery and Italian seasoning. Cook for 5 minutes, or until lightly browned.
- Add the zucchini, potatoes, cabbage, tomatoes and string beans. Stir in the water.
- Add red kidney beans, ditalini pasta and 1/2 teaspoon black pepper
- Cover and simmer for 35 minutes or until the pasta and veggies are tender.
- Season with salt and pepper and serve warm. Garnish with cheese, if desired.