Friday, February 7 2014, 05:49 PM MST
As Aired on February 6, 2014
Recipe Courtesy Chef Bryan Woolley
1 medium onion, chopped
1 clove garlic, minced
1 cup shredded cabbage
1 teaspoon Italian seasoning
2 medium stalks of celery, thinly sliced
1 small zucchini, diced
2 cup uncooked elbow macaroni
2 cups chicken stock
1 can (28 ounces) diced tomatoes, undrained
1 can (15-16 ounces) large kidney beans, undrained
1 can (8 ounces) whole kernel corn, undrained
salt and pepper to taste
1. Heat a large pot on the stove. Add enough olive oil to lightly coat the bottom of the pan.
2. Add the onion, garlic, and cabbage. Sauté for about 5 minutes or until fragrant.
3. Add all ingredients into the pot. Bring to a boil and reduce heat to simmer.
4. Simmer for 20 minutes.
5. Adjust salt and pepper to taste. Serve with a slice of crusty Artisan bread.