4 cups water or broth
8 ounce can tomato sauce
1 cup carrots, peeled and sliced
2 cups coarsely chopped cabbage (or 1 cup diced potatoes)
1 small onion, chopped
½ tsp dried parsley
¼ tsp oregano
1 tsp salt
1/8 tsp pepper
Pinch of celery seed
1 cup any shape dry rice pasta
15 ounce can kidney beans, rinsed and drained
2 Tbs cornstarch
1/4 cup water
Combine water, tomato sauce, carrots, cabbage, onion, celery and seasonings in a large soup pot.
Cook until vegetables are tender (20 – 30 minutes).
Cook pasta separately according to package directions. Drain and add to soup pot.
Add kidney beans 10 minutes before serving.
Thicken the soup by adding a roux of 2 Tbs cornstarch mixed with ¼ cup water. Bring to a boil and cook 1 minute more.
Makes about 8 cups.