Source: dLife

A clear soup of pasta, beans, and vegetables.

Servings

1 fresh carrots
1 fresh leeks
1 medium celery stalks
2 oz fresh shredded cabbage
3.75 cup low sodium vegetable broth
1 bay leaves
4 oz canned cannellini beans
0.25 cup pasta shells
1 pinch salt and pepper
1 pinch fresh chives

1 Cut the carrot, leek, and celery into 2 inch long julienne strips. Finely shred cabbage.
2 Put the stock and bay leaf into a large pan and bring to boil.
3 Add the carrot, leek, and celery, cover and simmer for 6 minutes until vegetables are softened but not tender.
4 Add the cabbage, beans, and pasta, then simmer, uncovered for 4 to 5 minutes until vegetables are tender and pasta is al dente.
5 Remove bay leaf and season to taste.
6 Ladle soup into warm soup bowls and garnish with chopped chives.

Cooked small cannellini beans can be used to vary this recipe. PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans, you reduce the sodium by about 40 percent.