This is a very tasty soup with simple ingredients, simple preparation and simply yummy. Some like grated cheese with this soup. I like it just as is. We serve the soup with some sort of wonderful bread accompanied by butter; also with bagels accompanied by cream cheese mixed with scallion and dried dill.
| 28 | fluid oz. | Stewed TomatoesTwo 14 oz. cans; I have a preference for Del Monte |
| 19 | fluid oz. | Cannellini BeansThis is the size can I buy of Progresso beans; use your judgment if this size is not available |
| 2 | cups | CabbageA scant one quarter of a medium sized head, sliced thinly |
| 1 | cup | PastaTortellini works well, or any small sized shape |
| 1 | Open all the cans! It's unusual for me to use prepared foods as ingredients. However, I think you'll enjoy the results. |
| 2 | Run the tomatoes through a food processor for three or four seconds, just to break up the tomatoes a bit. You could also do this in a blender, or by hand with two knives. |
| 3 | Place a good sized saucepan or small stockpot over medium heat. |
| 4 | Add to the pan the tomatoes, beans and cabbage. Just let them simmer for twenty minutes or so, with the cover askew. Occasionally give the mixture a stir to prevent it from sticking to the bottom or burning. I'm sure there could be a variety of additions to this soup. For fresh vegetables, be sure to take into account how long they need to cook to calculate when they should be added. For example, sliced carrots or zucchini would be added with the cabbage. |
| 5 | After twenty minutes, you'll notice that the cabbage has softened and the different ingredients are becoming incorporated together. |
| 6 | Add the pasta and let cook to your preference; we try for al dente. When the pasta is cooked, the soup is ready to serve. |