Friday, January 1, 2010


5 cups chicken stock
1 (760 ml) chopped tomato
1 large potato (cubed)
1 onion (chopped)
1 carrot (chopped)
1 celery (chopped)
1.5 cups cabbage (chopped)
1 cup uncooked pasta
1 zucchini (chopped)
Salt, black pepper
2 tablespoon basil
3 cloves of garlic
Parmesaen cheese to serve

  • In a large soup pot combine chicken stock, tomatos, potato, onion, celery, cabbage and basil. Bring to boil. Reduce heat and cook for 15 minutes.
  • Add in the rest (except cheese) of the ingredients and cook until cabbage is soft (another 15 – 20 minutes).
  • Stir in salt and pepper
  • Serve hot and sprinkle some parmesean cheese

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