Forks over Knives cook book, recipe author Mary McDougall
1 onion, chopped
2 celery stalks, sliced
2 carrots, sliced
1 teaspoon crushed garlic
6 cups vegetable broth
1/2 cup chopped green beans
1 1/2 cups chunked potatoes
1 1/2 cups shredded cabbage
one 14.5 oz can chopped or diced tomatoes
one 8oz can tomato sauce
one 15oz can chickpeas, drained and rinsed
one 15oz can cannellini beans, drained and rinsed (or navy beans)
1/4 cup parsley (or 1 1/2 teas. dried)
1 1/2 teas. basil
freshly ground black pepper
1/2 cup uncooked whole wheat or brown rice pasta
Put the onion, celery, carrots, and garlic in a large pot with 1/4 cup of the vegetable broth. Cook over med-high heat, stirring occasionally, for 2-3 mins, until veggies soften slightly.
Add remaining 5 3/4 cups broth, and green beans, potatoes, cabbage, tomatoes, tomato sauce, chickpeas, cannellini bean, parsley, basil, and black pepper to the pot. Bring to a boil, then reduce the heat, cover, and cook for 45 mins.
Add the pasta, stir well, and continue to cook for another 15 mins, or until the pasta is tender.